Finesse gets you only so far when carving a whole bone-in ham. There's a science to this task: anatomy. What you want to do is use the bone as your guide, dividing the ham into four distinct and meaty sections. It will make carving and presentation a breeze. Here's how to do it. --Hunter Lewis
See our (well, the Canal House Cooks') Easter ham recipe**For more tips on making a killer Easter ham, check out our fixes for the
6 most common ham mistakes