The problem with boning before the whole rigor process is the way some hunters do it.
If individual muscles are take off the bone before going into rigor, or after going into rigor but before leaving it, they can contract or stay contracted. This makes them tougher, and aging won't help. A similar thing happens when meat freezes before or during rigor.
If you do bone out an animal, keep the chunks of meat as big as possible, instead of stripping off individual muscles as is sometimes suggested. For instance, cut the ham into two big chunks from either side of the femur.
