the ham with the shank bone at the carver's right. Cut two or
three thin slices off the edge opposite the large, round side.
Turn the ham to rest on the cut surface. Start at the base of
the bulge at the right. Slice down to the leg bone and along
the bone as far as the knife can cut.
the roast with the shank bone to the carver's right. Remove
slices from the smaller meaty side.
the roast on the cut surface.