The most delightful flavor of Virginia ham can be enjoyed from thin slices. Thus, a very sharp knife, preferably long and narrow, is needed. With the ham on a platter, dressed side up, make a cut perpendicular to the bone about 6 inches in from the end of the hock. Then, follow the steps below.

Step 1. Cut a wedge-shaped piece from the ham so as to leave the cut surface at an angle of 45 degrees.

Step 2. Then start slicing very thin slices at an angle of 45 degrees, bringing the knife to the bone.

Step 3. Eventually, the bone structure will make it necessary for you to cut smaller slices at different angles to the bone.

Provided by Paul P. Graham, N. G. Marriott, and R. F. Kelly
Virginia Cooperative Extension Publication 458-223 Revised 1998

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