Carving a ham when not on a rack or in a ham machine: Place the ham with the top facing up on the platter. Hold the ham securely with a two-pronged fork and cut a triangular wedge down the bone just above the shank end. Slice down to the bone on an angle, cutting think even slices. Carve at a slight angel to avoid cutting directly into the bone and turn the knife slightly at the end to separate the slice from the roast. When the ham is half carved turn the ham and carve the other side. Turn the ham alternating sides as portions are carved until only the bone scraps remain.

Fresh Ham

Place the ham top facing up on a platter. Cut a wedge from the shank similar to the smoked ham but cut straight down instead of at an angle being careful not to harshly cut the bone with the knife.