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 Weaver2. 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 Weaver3. 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 Weaver4. 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 Weaver5. 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 Weaver6. 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
