To slice boneless roasts, slice the meat vertically across the grain into 1/4-in. to 1/2-in. slices. If the roast is tied, remove the string as you carve to help hold the roast together.
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Trim ends from zucchini. Use a vegetable peeler to make long thin strips from the zucchini.
Place ham fat side up on a carving board. Using a meat fork to anchor the ham, make a....
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