Slicing A Whole Smoked Ham
1. Place the shank end to your right, cut 2 or 3 slices lengthwise from the small side, near you on a left ham, away from you on a right ham. Lay the ham on the flat base you just made.
2. Cut a wedge at the shank end. Make even, thin to medium slices across the large cushion of the ham cutting down to the bone.
3. Run the knife (an electric knife is great) along the leg bone, slices already cut will be released. Follow steps 2 and 3 on the other side of the ham to complete the slicing.