I have a whole country ham from mid September 2010 and thought it was high time to break it open. I've been trying to approach it with a knife for the last few days but have no idea as to how I should start hacking away at the beast. I would like to get some nice steaks but also have an area where i can carve it like a prosciutto and eat thin raw slices off of it. I've attached a diagram found online for a country ham, but i would like to have both ham steaks AND and area for eating raw. How would u suggest I cut this ham.