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Carving a ham can feel overwhelming or difficult but we've layed out steps for you to make it nice and easy...you'll look like a pro! 1. With the shank or lower leg to the carver's right, steady the ham with a fork and cut a few slices from the thin side of the leg. ‍...

E-Z Carve (Semi-Boneless Ham Carving Instructions) ‍ 1. With the shank or lower leg to the carver's right, steady the ham with a fork and cut a few slices from the thin side of the leg. 2. Place the ham on the side where you removed slices. Make perpendicular slices...

Typically the butt end of the ham is more tender, it has fattier meat and it lends itself to having a richer flavour. 1. Place pre-cut side of ham down on the cutting board. Carve along the bone to remove boneless section of meat. 2. Slice boneless section across the...

The shank is the lower potion of the leg of the hog. It is often shaped more like a funnel and it has a piece of the femur and of course, a shank bone. It can often be very flavourful and not that difficult to carve. 1. With the thicker piece of meat – the “cushion”...