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Show Why be a Ham in Carving One? c Exnert Shows Easy, Modern Wav If they snicker when you start to carve, youH be comforted by these kind words from Max V. Cullen, carving authority, its easy to learn the right way, and the right way is the easy way, says Cullen, who is shown at the right explaining to Pete Smith, producer of motion picture shorts bearing his name, and Ann Mor-riss, Mor-riss, M-G-M player, the fundamentals funda-mentals of carving a ham, during the recent filming of "Culinary Carving," an educational short in which Cullen was featured. Proper tools and a sharp knife are of first importance, says the expert. Then you can proceed with confidence, if you will follow his simple directions as shown by the diagrams and instructions below. 1. Place ham with fat side up, shank end to carver's right. Cut two- or three slices parallel to the length of the ham from the smaller meaty section. 2. Turn the ham so that it rests on the cut surface. Holding firmly with the fork, cut a small wedge shaped piece from the shank end. Then proceed to cut thin slices down to the leg bone until the aitch bone is reached. 3. With the fork still in place, release the slices by running the knife along the bone and at right angles to the slices. For additional servings, turn and carve other side of ham. 4. If more servings are required, re-quired, the ham is turned back in its original position on the platter plat-ter with the fat side up and the slices are carved at right angles to the bone. These slices are not so large as those from the cushion section, but they make attractive servings for second helpings. 1 J |
