How to Carve a Ham
Tips on learning how to carve and cut a ham.
The carver in cutting a ham must be guided according as he desires
to practice economy, or have at once fine slices out of the prime
part. Under the first supposition, he will commence at the knuckle
end, and cut off thin slices toward the thick and upper part of
To reach the choicer portion of the ham, the knife, which must
be very sharp and thin, should be carried quite down to the bone
through the thick fat in the direction of the line from 1 to 2.
The slices should be even and thin, cutting both lean and fat together,
always cutting down to the bone. Some cut a circular hole in the
middle of a ham gradually enlarging it outwardly. Then again many
carve a ham by first cutting from 1 to 2, then across the other
way from 3 to 4. Remove the skin after the ham is cooked and send
to the table with dots of dry pepper or dry mustard on the top,
a tuft of fringed paper twisted about the knuckle, and plenty of
fresh parsley around the dish. This will always insure an inviting
Ham Cuts Diagram
The modern way of serving a pig is not to send it to the table
whole, but have it carved partially by the cook; first, by dividing
the shoulder from the body; then the leg in the same manner; also
separating the ribs into convenient portions. The head may be divided
and placed on the same platter. To be served as hot as possible.
A Spare Rib of Pork is carved by cutting slices from the fleshy
part, after which the bones should be disjointed and separated.
A leg of pork may be carved in the same manner as a ham.