Carving ham can be tricky, but follow our easy instructions and you'll be serving it out like an expert.

Carving a ham can confound even the most confident of cooks, but a few good tips can go a long way.

Tips
- Before carving any roast, it is important to let the meat 'rest' for about 15 minutes. Remove the roast from the oven and cover it with foil so the heat doesn't escape too quickly and the juices can settle and distribute evenly, moistening and tenderising the flesh.

- Make sure your carving knife is sharp and try to slice rather than saw - the more you hack into the meat, tearing the flesh, the more juices are lost, making the meat dry. Electric knifes are perfect for the job.

- A carving fork is important for holding the meat steady. For ham, don't pierce the meat with the fork, but try to use the back of it to get a good hold on the ham.

- Always carve on a carving board, not a serving platter. China and metal surfaces can scratch and be slippery, causing you to lose control of the knife. Use a carving board with a rim around the edges to catch any excess juices. This not only stops the juices from spilling over, but you can also strain off the juice and use it for your gravy for an extra boost of flavour.

- Place a damp cloth underneath your board to keep it steady while carving.

To carve
1. After the ham has rested, place it on a cutting board with the bone to the left. Use a clean tea towel to hold the bone firmly while carving. Remember to keep your fingers away from the blade! Slice a piece from the underside of the leg so that it sits flat on the board. Remove this slice and set aside.

2. Slice into the meat about 10cm from the knuckle. Make another cut at an angle to the first so that it forms a wedge, then remove. Continue cutting to the right, cutting several thin slices right down to the bone. The meat will still be attached to the bone, so to release the pieces you must run the knife along the bone, under the meat. Lift off the slices for serving, covering with foil as you go if the ham is to be served warm.
Cut a slice from the underside of the ham
to steady it while carving.
Remove a wedge of ham from the knuckle
end before you carve.
Cut thin slices, working away from
the knuckle.
Cut the slices away from the bone
and serve.