gonzodemon

I debone the hams and sparate the muscles this is easy to do each muscle is defined . i then remove all senew with a sharp small knife . Then you cut steak as thick as you like but across the grain .Look at the meat you can tell which way the grain runs. I then use a tenderizing hammer to flatten steak out and add just a bit more tenderness as hams tend to be tougher. cook a piece if it is tough beat the rest of the steaks a bit more. I like a vacume sealer personaly but ziplock or paper you decide.