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"A perfectly roasted bone-in ham is easier to cook than you might think (see my co-worker Sharon Franke&amp;#039;s blog on our favorite), but carving can be a nightmare if you don&amp;#039;t approach it carefully. If you&amp;#039;re planning on serving a ham this New Year&amp;#039;s Eve, follow these steps to get perfect slices without creating a mess.   1. Hold the ham by the bone with the bone pointed upwards and the meat facing away from you.   2. Using a sharp knife, cut several inches into the ham staying close to the bone.   3. Remove the knife and cut the ham from the opposite side, creating a wedge of meat.   4. Remove the first piece of meat with tongs.   5. Cut individual slices and set aside on a serving platter.   6. Again hold the ham by the bone and cut down several more inches staying close to the bone. Cut from the side and remove the second large piece of meat.   7. Slice the second piece of meat into thinner pieces and set aside.   8. Repeat until no meat remains on the bone. You&amp;#039;ll be left with a beautiful platter of perfectly sliced ham. Jeffrey Elliot is the Executive Chef and Director of Culinary Relations for Zwiling J.A. Henckels, see his tips for carving a ham without when the bone isn&amp;#039;t exposed. Ready to carve a ham yourself? Check out the best electric knife for the job.  See some great New Year&amp;#039;s recipes from our Food Department. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/institute/a23566/how-to-carve-a-ham/>