How To Carve Your New Zealand Ham
Place ham skin side up. Then run a small sharp knife under the rind around the bottom (opposite to the knuckle end/hock of leg) and each side of the ham to about halfway up. Peel the rind back using your fingers to ease the rind from the ham.
Run the tip of the knife around the bone, on the underside of the ham.
Carve slices like you would a loaf of bread, cutting on a slight angle down to the bone (rather than across).
Run your knife lengthways along the bone to remove slices.
Continue to slice towards the hock (knuckle end of the leg).
Continue slicing down to the bone, working your way around the ham until you reach about a third of the way up. Remove the bone by making a few short cuts at the joint.
To keep your ham fresh (if unglazed: fold rind back over exposed surface) place in a ham bag and store in the fridge.