ham presentation- how to cut?

eggor

I just pulled two shank end hams out of the freezer and put in the fridge to defrost. Will probably do a variation of Dr Chickens method. I may end up getting two additional butt-ends. [p]This is all for a wedding reception. But i'm not sure how i should cut all of this up and make look decent and satisfy the masses.[p]Should I go with thicker steak cuts, thinner sandwich rough cuts, or borrow a meat slicer and go for a deli shaved?[p]The wedding is less than a week away, and informal.[p]I know this a personnal preferance kind of question, so chime in if you like.

Rumrunner

eggor, Ok I'm back [p]Here is what I would do. Cook your hams as directed (and yes Doc Chicken's ham is good). Once they cool down, take a thin bladed knife and poke in around the bone as far as you can. Now, follow the bone all the around, 360°, if you can. Depending on far back the shanks were cut, you should see at least 2-3 distinct muscle structures. Take the knife and follow along the natural seams (if cooked properly, they will practically fall apart) and remove the meat from the bones in a hunk. Now, put on your cutting board and slice thin and medium thick slices. This should satisfy most of the guests at the wedding. You probably won't have any left anyway

eggor

Thanks Rum, is this how you usually carve your hams? Never heard of doing it like that. Would you choose the shank end over the butt end? If i pick up a few butt ends would you do them the same way.[p]Thanks again

Rumrunner

eggor, the Butt end is harder to carve on account of the shape of the 'aitch' bone. I'd stick with the Shank. Don't forget to save the shanks/hocks for soups, stews, beans, etc

eggor

Rumrunner,[p]i just ran a google on texas caviar, thought for sure it was gonna come up beans. nope, peas, whoddu thunk.