Ham served hot is better when carved at the table, for it retains its essential juices. The most delicate part of a ham is the kernel, it being the fleshiest: this is to be cut in not too thick slices, leaving the fat adhering to the meat, then placed on hot plates; serve a good sauce separately in a sauceboat. "When the ham is accompanied by a garnishing, it must also be served separately and offered to the guests. In order to have a ham prepared for handing round, it should first be cut up, then reconstructed the same as should a leg of mutton.

Fig. 31.