BRENDA WEAVERTechniquesHam Carving1. 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.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.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.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.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.ADVERTISEMENTADAD6. 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.Keep ReadingA Brief Guide to the Wide, Wonderful World of Korean Rice CakesBy JIA H. JUNGHow to Assemble a Showstopping Charcuterie BoardBy GABRIELLA VIGOREAUXHow to Host a Lowcountry Boil, According to an ExpertBy ELLEN FORTThere’s a Lot to Love About NattoBy MEGAN ZHANGPeach and Fennel Salad with Sweet Tea GranitaBy JOEY EDWARDSHow to Clean and Care for Cast Iron PansBy GABRIELLA VIGOREAUXBraised Rabbit with Pan-Fried Radishes and Creamy PolentaBy ELIZA GLAISTERCarbone’s Cherry Pepper RibsBy MARIO CARBONEYour Backyard Grill Can Cook a Lot More Than You ThinkBy MEGAN ZHANGSee AllContinue to Next StoryADVERTISEMENTADAD