Many people carve their ham horizontally, but you’ll actually get better, more even slices if you carve the slices vertically. Follow these steps below and you can’t go wrong.
| Step 1 – Place ham skin side up. Then run a small sharp knife under the rind around the bottom (opposite end to hock) and each side of the ham to about halfway up. Peel the rind back. |  |
| Step 2 – Run the tip of the knife around the bone, on the underside of the ham. Begin to slice on a slight angle down to the bone. |  |
| Step 3 – Run your knife lengthways along the bone to remove slices. Continue to slice towards the hock. |  |
| Step 4 – Continue slicing down to the bone, working your way around the ham. When you’ve reached about a third of the way up, you can remove the bone by making a few short cuts at the joint. |  |
| Step 5 – To keep your ham fresh, fold rind back over exposed surface, place in a Ham Bag, pillowcase or wrap in a tea towel and store in the fridge. See more about storing your ham on this post. |  |
No comments yet.