HAM

Spare-Rib of Pork

Is usually accompanied by apple sauce to correct the richness of the gravy. The fleshy part is first cut in long slices, and the spare bones are then easily divided.

The usual method of carving the ham is by cutting down directly to the bone three or four thin slices in the direction 1, 2; then by passing the knife along the bone, you completely detach them, and give a due portion of fat to each. If you wish to be more economical, you must begin at the knuckle and gradually work onward, leaving a better appearance than when cut in the middle. A more extravagant method is by scooping a hole in the middle, and cutting circular slices round, on the principle of keeping the meat moist and retaining the gravy. This is obviously a wasteful plan.