• The ham is easier to slice when the bones are removed while the ham is warm.
• Place skinned ham fat side down on 3 or 4 strips of firm white cloth 3 inches wide and long enough to reach around ham and tie. Do not tie until bone is removed.
• Remove flat aitch bone (pelvic) by scalping around it.
• Take sharp knife, and, beginning at hock end, cut to bone the length of ham. Follow bones with point of knife as you cut.
• Loosen meat from bones. Remove bones.
• Tie cloth strips together, pulling ham together as you tie.
• Chill in the refrigerator overnight. Slice very thin, or have the ham sliced by machine