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Cooking Techniques

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Name Ingredient Description
  Carving Ham Meat

We recommend a spiral-sliced ham for the ease of serving, but if you don't purchase a pre-sliced ham, here's the step-by-step to presenting a beautifully carved main course.
  Carving Rib Roast Meat

Our rib roasts are surprisingly easy to carve, since they are semi-boneless. One basic tip to remember: By slicing meat across the grain, rather than along it, you ensure tenderness. Here's what you need to know to present a professionally carved rib roast.
  Carving Turkey Meat  

Carving our honey-brined turkey breast is easy. Just follow the directions in Step 4. Carving a full turkey is easy, too, if you follow our step-by-step technique.