6
2. Place ham on a carving board.
3. Holding the ham steady with a
carving fork, use your Cuisinart
®
Electric Knife to trim away the excess
fat from the outside of the ham.
4. Next, stand the ham on end, holding
the shank (smaller) end in your hand.
5. Slice into the ham just below the
shank, at the stifle joint, where the
ham gets bigger.
6. Cut along the bone, which is curved,
and then around the socket joint at
the sirloin end. The meat will not cut
completely away from the bone yet.
7. Rotate the ham so the uncut side is
up, and holding the shank end with
your hand, slice into the ham at the
joint, cutting downward until the meat
falls away from bone.
8. Cut off any large remaining pieces of
meat. Carve the ham in even slices,
keeping your knife parallel to the
carving board and holding the ham
securely with a carving fork.
