Ham Carving

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1. Carve 1/4″ of meat off bottom of ham so that it will sit flat when flipped over. Flip ham. Working about 4″ from shank end, make a vertical cut down to the bone. Brenda Weaver
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2. Make a 45-degree diagonal cut about 2″ away from the first cut to make a V. Carve to the bone to release the wedge of ham. Brenda Weaver
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3. Working at the same angle as the initial diagonal cut, begin making even, 1/8″-thick slices, cutting to the bone and working your way toward the thick end. Brenda Weaver
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4. Transfer slices to a platter as you go, continuing to carve at a diagonal until you’ve reached about a third of the way to the thick end of the roast. Brenda Weaver
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5. Now begin carving at a new angle, slicing from the side of the ham closest to you inward toward the center of ham and down to the bone to create thin half slices. Brenda Weaver
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6. Repeat the above step on the opposite side of the ham, then switch back, until you have released most of the meat from the bone. Brenda Weaver