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Carving Recommendations

Carving the Ham

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.

Carving the Ham

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

Carving the Ham

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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