Ham query: Shank v. Butt?

I know that ham comes in two forms -- the shank end and the butt end. But why would we want one versus the other?

And how can we tell which end we are getting? Is it the shape? Some hams seem rounded while others have a bony protrusion. (Oh I can just see how this is going to go, can't you?) Which is which?

In the latest Jewel flyer, shank half hams are 69 cents per pound while butt halves are 89 cents per pound. This makes me think that butts are more desireable. But are they and why?

Thanks very much for your wisdom and/or sense of humor! --Joy

[url]This Link[/url] may tell you what you want to know.

From what I saw there and a couple of other sites, the shank half will be easier to work with, less connective tissue (and more of the shank's connective tissue becomes that awesome gelatin), and in some folks' minds better flavor.
It's also what you think of when you think ham: that big thick bone that protrudes from both ends after it's been roasted.

The main difference, as Joel pointed out, is the anatomy. The shank end is much easier to carve. The bone is fairly straight but the butt end has a T-shaped bone that you have to cut around, though it's meatier. It's not that big of a deal if you are even minimally familiar with carving large cuts of meat.

Here's a link to a video on the Cooks Illustrated site that demonstrates the difference. Hopefully, it's not behind their paywall. If it is, you can start a 14 day free trial to see it.

http://www.cooksillustrated.com/videos/ ... 0a467d3527

Joel and Steve, thanks very much for your help! My family looks forward to a nice ham followed by some great split pea soup with the bone. --Joy

Cook's Illustrated says:

MEATY OR EASY TO CARVE

Sirloin End: Meatier option, but bones make it harder to carve.

Shank End: Easy-to-Carve, but not as meaty.

Regards,