| 1. Place 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. | 
| 1. Place the roast with the shank bone to the carver's right. Remove slices from the smaller meaty side. 2. Turn the roast on the cut surface. |
