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Cooking Directions
· Bone-in ham - When serving a bone-in ham, plan on two to three servings per pound. To carve, simply place the ham on its side. Steady the ham with a fork and cut several long slices off the thin side and turn the ham onto its cut surface. Make perpendicular slices to the leg bone. To loosen the slices, cut along the leg bone, removing each slice with the fork.
· Boneless ham - Count on four to five servings per pound with a boneless ham. To carve, cut several long slices off the side, turn onto its cut surface and slice to the desired thickness. Lastly, Chef Stegner shares her two secrets for easy carving, no matter what type of ham you serve this Easter. First, always use a high-quality carving knife, sharpening the blade before using. Second, only cut enough ham for your immediate needs. The remaining ham stays moist and juicy when left uncut.
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