How to Carve a Ham
Tips on carving a festive ham from NZ Pork
Master the art of carving with these 7 handy tips!
- Place ham skin side up. Then run a small sharp knife under the rind around the bottom (opposite to the knuckle end/hock of leg) and each side of the ham to about halfway up.
- Peel the rind back using your fingers to ease the rind from the ham.
- Run the tip of the knife around the bone, on the underside of the ham.
- Carve slices like you would a loaf of bread, cutting on a slight angle down to the bone (rather than across).
- Run your knife length ways along the bone to remove slices. Continue to slice towards the hock (knuckle end of the leg).
- Continue slicing down to the bone, working your way around the ham until you reach about a third of the way up. Remove the bone by making a few short cuts at the joint.
- To keep your ham fresh (if un-glazed: fold rind back over exposed surface) place in a ham bag and store in the fridge.
