You’ve bought a ham. It looks spectacular. Large, savoury, juicy... so, the time has come. That’s right.  You can’t just leave it there forever. The time has come to carve it. But, wait.  What exactly do you need to carve a ham? No worries...
Here’s the definitive guide to ham carving materials:

Also known as a “ham stand”, it’s used to keep the ham stable. A holder that allows you to position the ham horizontally is recommended for initial carving.  It will make carving easier. The screw in the loin area is the best way to secure a ham

It should be a large and strong knife (18-20 cm) to remove the rind and fat.

Known as a boning knife, it’s short and robust. The blade is narrow, rigid and about 10 cm.  What do you use it for? To separate the lean pork from the bone area.

The crown jewel in ham carving. That’s why it’s literally called a “Ham Knife”. You’ll know it when you see it because it’s long (30 cm) and flexible and has a narrow blade.  It will never (yes, you read that right), never be serrated. With these features, it can slice thin rashers.

Just as the name indicates, it’s a tool used to keep knives honed.  How do you use it? It’s very easy. Strike the cutting edge several times against both sides along the striations of the honing steel. Hold it with your left hand and move the knife at a 45º angle with the right hand. And that’s it.  You’ll now have a honed knife. It’s a tool used to keep knives sharp, honed and ready, but it’s not a professional grinder. 

And now you’ve got everything you need to begin carving your ham. With a little patience and care... start carving!