Authors: Paul P. Graham, Extension Specialist, Department of Food Science and Technology, Virginia Tech; N. G. Marriott, Extension Specialist, Department of Food Science and Technology, Virginia Tech; R. F. Kelly, Retired Professor, Department of Food Science and Technology, Virginia Tech
Publication Number 458-223, August, 1998
| Step 1. |
 |
| Figure 8A. Cut a wedge-shaped piece from the ham so as to leave the cut surface at an angle of 45°. |
| Step 2. |
 |
| Figure 8B. Then start slicing very thin slices at an angle of 45° bringing the knife to the bone. |
| Step 3. |
 |
| Figure 8C. Eventually, the bone structure will make it necessary for you to cut smaller slices at different angles to the bone. |
Return to Dry-Curing Virginia Style Ham