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How to carve a ham

1. You will need a ham stand and a set of knives.

2. To start, take off the rind and outer fat and make a deep cut into the shank with the wide knife. From this incision, start to cut slices from the cushion, the widest end of the ham with the ham knife.

3. If the ham is to be eaten in one day, peel off all the rind and outer fat from the ham. Otherwise, peel off the fat and slice the ham as and when necessary.

4. Slices should be as small and thin as possible. Regardless of the time taken to eat it, the ham should always have a clean and shaped side thus avoiding rancid flavours and unnecessary rinds.

5. When you hit the pelvic bone, use the tip of the knife to make an incision around it so that the ensuing slices come clean off the bone.

6. When carving has finished, the area should be protected with some of the thicker slices of fat and rind cut off at the beginning so that the surface fat always stays fresh.

7. Try to carve as straight as possible, including on the underside or stifle.

8. At the point where the femur meets the kneecap, only carve slices from the lower part.

9. The upper part of the shank can be carved in slices or small chunks.

10. Once these two raised areas near the kneecap have been carved, turn the ham over and continue carving on the other side, called the stifle.

11. The last bit to be carved is at the bottom of the ham back or stifle, i.e. the tip and the slices should always be small and thin.

12. The ham bone is a fine ingredient for flavouring stews or casseroles. This final step means that all of this unique product, the Huelva ham, can be put to good use.