Carving Recommendations

To carve a whole ham and bring out its delicate flavor, it should be sliced very thin. With the ham on a platter, dressed side up, begin to carve about two inches from the hock or small end, and make the first cut straight through to the bone.

Slant the knife slightly for each succeeding cut, using a very sharp knife.

Decrease the slant as the slices become larger. This way all the ham can be sliced and there will be no waste.

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