CARVING ROAST PORK
Fresh Pork
Sirloin or loin end pork roast. Loosen the tenderloin muscle and cut through the joint that connects the hipbone to the back bone. When the roast cooks, the backbone falls away from the meat and can easily be removed.
Use a meat thermometer and cook the pork roast at 325° to 350° F. until the internal temperature is 170° F. Let the roast rest 10 to 15 minutes before carving.
The cooked roast. Remove the bones and separate the small tenderloin muscle from the large sirloin muscle. Make cross-grain slices 1/8" to 3/8" thick.
Ham
Place the ham on the platter or carving tray with the fat or decorated side up. The shank end should always be placed to the carver's right. The thin side of the ham from which the first slices are made will be nearest or farthest from the carver depending on whether the ham is from the left or right side of pork.
Insert the fork and cut several slices parallel to the length of the ham on the thin side. Turn the ham so that it rests on the surface just cut. Hold the ham firmly with the fork and cut a small wedge from the shank end. By removing the wedge the succeeding slices are easier to cut and release from the bone.
Keep the fork in place to steady the ham and cut thin slices down to the leg bone. Release slices by cutting along the bone at right angles to the slices. For more servings turn the ham back to its original position and slice at right angles to the bone.
Contact Laurence Segal
WESTSIDE SHARPENING & CUTLERY CENTER
1207 4th Street, #150
Santa Monica, CA 90401
(310) 395-3075
[We're located at the SE Corner of Wilshire and 4th, with 2 hours of free parking across the street in the City Parking Complex.]
Email: info@westsidesharpening.com
Website: westsidesharpening.com
