No. 14. A Ham

Strict economists sometimes commence the carving of a ham at the knuckle, and so gradually reach the choicer portion of it; but this method is not at all to be recommended. It should be cut at once through the thick part of the flesh, quite down to the bone, in the line a b, and sliced very thin and evenly, without separating the fat from the lean. The decoration of the ham No. 14, is formed by leaving on it a portion of the rind at the knuckle in a semi-circle, and then trimming it into scollops or points at pleasure; and the ornamental part of the top is formed from the fat which is pared away from the thick end and the edges. A paper ruffle, as will be seen, is wrapped round the bone of the knuckle.