Carving a Half Ham with Bone

Place ham fat side up on a carving board. Using a meat fork to anchor the ham, make a horizontal cut with a carving knife from the one side of the ham to the bone. Position the cut in about the middle of the ham along the natural break between the muscles. Make a second cut from the top of the ham to the first cut. Remove the large meaty area of the ham from the bone. Remove the two remaining large meaty sections in the same manner. The meat left on the ham bone may be used for soup or picked off and used in salads or casseroles.

Place the meaty piece of meat cut side down on a cutting board. Cut into slices.