1 PRE­PAR­ING TO CARVE

The Australian Women’s Weekly Food Magazine - - Celebrate Glazes -

Place the ham on a chop­ping board and steady it with a carv­ing fork. Us­ing a large, sharp knife, make a ver­ti­cal cut to­wards the bone at the shank end, then cut a small wedge of ham and re­move it. This will pro­vide you with a greater sur­face area for carv­ing.

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