Shank Half/Portion Ham Carving Instructions
Typically the butt end of the ham is more tender, it has fattier meat and it lends itself to having a richer flavour.
![](https://cdn.prod.website-files.com/5fda731eb3809c2029da35f8/5fdcfe630efac777ef2ac31e_butt1_01.gif)
1. Place pre-cut side of ham down on the cutting board. Carve along the bone to remove boneless section of meat.
![](https://cdn.prod.website-files.com/5fda731eb3809c2029da35f8/5fdcfe7a9d7b9a568ee9e24b_butt2_01.gif)
2. Slice boneless section across the grain and transfer to a serving platter.
![](https://cdn.prod.website-files.com/5fda731eb3809c2029da35f8/5fdcfe906abf23221361ff8b_butt3_01.gif)
3. To carve the remaining meat from the bone, insert fork into meat next to bone and make horizontal slices as shown. Transfer slices to a serving platter.