1. You’ll need a sharp knife for carving.
Sharp knives are not only safer, they will help you smoothly cut thin, even slices without shredding the meat. Fortunately, you don’t have to be an expert to put a razor sharp edge on your knife. For help finding the Chef’sChoice® sharpener that’s right for you, take a look at the Electric Sharpener and Manual Sharpener pages on this web site or call our customer service at (800)342-3255.
2. Create a base to steady the ham.
Place your ham with the bone side facing up and the rounded end on the bottom. Cut off a small portion from the side. This will provide a base so the ham doesn’t “wobble” when you’re carving. Sit the ham upright to rest on the flat cut base.
3. Begin Slicing.
Using a fork to hold the ham steady, begin cutting 1/4″ slices from the front of the ham to the rear, slicing down to the bone.
4. Flip the ham and release the slices.
Flip the ham to rest on its end (as shown) and cut along the edge of the bone to release the slices. Rotate the ham. Repeat steps 2 through 4 for each side of the ham until only the bone remains.
Enjoy your meal!