Weight of bone in ham?

[grisell]

Hello,

I'm a little concerned about my prosciutto

http://forum.sausagemaking.org/viewtopic.php?t=6427

that is now in the drying state. There is the question about the weight of the bone which has to be estimated. The bone doesn't dry, so I need to know when I have reached 27% weight loss of the pure meat (that's when I'll cover it with lard and transfer it to the maturing stage).

The ham with bone and paw weighed 9,600 grams fresh. I have seen estimates of bone weight ranging from 500 grams with paw(!) up to 1,500 grams without paw! The difference is not negligible when it comes to estiamtion of the meat weight.

Does anyone have an idea?