Page 66 - SITHCCC014_SG_v1.0

P a g e | 66

To carve bone-in ham:
Remove from the oven and let the ham rest for 15-20 minutes before carving.

Remove the ham from the roasting rack and
place it on a sturdy cutting board. A towel
underneath the cutting board will help the
board not slide across the counter. You will
need a very sharp knife. I prefer a 9" carver for
this type of job and a carving fork. First, trim a
couple of slices from the ham parallel to its
length. This will allow the ham to rest flatly on
it's side while carving the rest of the meat.

Now that your ham is resting on the flat
side you created, use your carving fork to
hold the ham firmly in place. Start at the
shank end and cut slices downward until
you hit the bone. You can make the slices as
thick or thin as you like.

To release the slices you already cut, use your
knife and cut parallel along the bone. Continue
this around the ham until you have the
amount of slices you prefer. Clean up the bone
later and use it for soup!