Butt Half/Portion Ham Carving Instructions - Hertel Meats

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Shank Half/Portion Ham Carving Instructions

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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.

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