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For this
section, we will use the example of carving a turkey, but
the same approach applies to all types of
poultry. If you are left handed, just reverse
the references in the instructions to the use of right or
left hand.
Carving and
arranging poultry on the same platter can be awkward, so
unless you have an extremely large platter, use a separate
plate to arrange the sliced meat.
Here are the
steps involved in carving hams and pork roasts:
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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. Turn the roast on the cut
surface.
2.
Start
at the right. Slice down to the leg bone. Cut out a
wedge-shape piece. Remove to the platter.
2.
Starting
at the shank end, cut down to the leg bone, then follow along
the leg bone to remove the chunky boneless cut. Place the
boneless piece on cut surface. Slice across the grain.
3.
Cut
uniform slices down to the bone. Remove the slices to the
platter. A properly carved ham yields 16-18 good-size
horseshoe cuts.
1. Be
sure to leave the backbone in the kitchen. The carver can cut
between Pork Loin Roast rib bones to make one- or two-rib
portions.