Follow this process of carving a ham
to get the best usage of your meat.
- 1. Place the ham on a cutting board with the shank - or lower leg - to the carver’s right. Steady the ham with a fork and cut a few slices from the thin side of the leg, as shown.
- 2. Place the ham on the side where you removed slices.
Make perpendicular slices to the leg bone.
- 3. To loosen the slices, cut along leg bone, removing each slice with the fork. Transfer slices to a serving platter.
SHANK HALF OF HAM
- 1. Position the ham with the shank end to the carver’s left, with the thicker piece of meat - the “cushion” meat - on too.
- 2. Place the cushion meat carved-side down on the cutting board and cut in perpendicular slices as shown. Transfer slices to a serving platter.
- 3. Turn the remaining meat carved-side down. Cut in perpendicular slices in the same manner as for the cushion meat.
RUMP HALF OF HAM
- 1. Place pre-cut side of ham down on the cutting board. Carve along the bone to remove boneless section of meat.
- 2. Slice boneless section across the grain and transfer to a serving platter.
- 3. To carve the remaining meat from the bone, insert fork into meat next to bone and make horizontal slices as shown. Transfer slices to a serving platter.