Remove the ham from the packaging and place on a sturdy board.Using a small sharp knife, cut through the rind 10cm from the shank end. You can cut it straight or in a diamond pattern. On the rump end, position your knife about 1cm deep right under the skin and run it all the way around the perimeter. Using your hands, run your thumb around the edge of the rind under the skin, pulling it back gently towards the shank end and keeping the fat intact.Rolling the skin back with a little tension, makes it really easy to remove the skin without disturbing the fat. This also helps keep the skin in one piece. Place the ham on a cutting board with the shank end closest to your left side.
Using a carving knife and fork, begin by slicing on a slight angle down to the bone. Continue slicing as much as you need towards the hock.
Run your knife length-ways along the bone to remove slices.
Continue slicing down to the bone, working your way around the ham.
To keep your ham fresh, fold rind back over exposed surface, place in your Andrew's Ham Bag and store in the fridge.