I bone mine out when I clean them...You can seperate the three main muscles in the hams, fillet out the backstraps, remove the shoulders and remove the inner tenderloins by making a small incision at the short ribs and sliding my knife between them and the backbone and pull them out, usually don't gut the deer...If someone wants a whole ham, I seperate the ball and socket joint with a good, stout knife...I only use a saw to cut the front legs off.

I use my wife's Kitchen Aid mixer, with a grinder attachment to make burger...Just thaw out the roasts, slice into strips and feed into the grinder as needed...If I want "cubed steaks" I slice the backstraps or ham roasts about 1/4 to 3/8 inch and pound with a tenderizer hammer, or batter and fry up as they are...

My main knife has about a 3 inch blade on it...I can skin and butcher with the same blade...I just use a large cutting board for slicing up roasts.