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Ham may be cut three ways; the common method is to begin in the middle,
by long slices from _b_ to _c_, from the centre, through the thick fat.
This brings to the prime at first, which is likewise accomplished by
cutting a small round hole on the top of the ham, as at _a_, and with a
sharp knife enlarging that, by cutting successive thin circles--this
preserves the gravy, and keeps the meat moist. The last, and most saving
way, is to begin at the hock end, (which many are most fond of,) and
proceed onward. Ham that is used for pies, &c., should be cut from the
under side.