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2. INSERT cloves where the cuts meet. This adds more flavor and a decorative garnish.
3. GLAZE the ham during the last 30 minutes of its cooking time. This allows the flavor to penetrate the ham without burning the glaze, which usually contains some form of sugar.
4. CARVE the shank or butt half first. Cut along the length of bone across to end of ham, using a fork to hold ham as you cut.
5. CUT downwards through top half of roast to make slices. Repeat with remaining roast.