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.
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 grain and transfer to a serving platter.
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.