A Guide for Carving Ham
Trim 1 to 2 slices from the bottom of the ham to create a flat, steady base. Place the ham cut-side down on a cutting board or platter.
Want to see this technique in action? Watch the video.
Make vertical cuts perpendicular to the bone, starting from the narrower end and working toward the thicker end. Slice only as much as you need. Leftovers will stay moist longer if left in one piece on the bone.
Cut along the bone to release the slices. Wrap leftovers tightly and refrigerate for up to 5 days.