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After cutting the boneless portion, your ham is completely sliced and ready to serve. Remove Favorite Add to custom collection. Special spiral sliced hams provide slices that are uniform in thickness. Food Substitutions. Close Carvin X Warning! Provided By RecipeTips. Holding the knife parallel to the board, place the blade just above the bone and begin cutting straight back. Tips Be sure to let the ham buty before you carve it. Choose Carving ham butt carving knife that is long enough to cut the entire length of the cut. This is no time to lose your cool.
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Cut from the top and work downward. Newest Final fantasy doujins Tips. Remove packaging, reserving liquid. Tips Be sure to let the ham rest before you carve it. Then make a second cut along the top where the first section was removed parallel to the Carving ham butt, around to the right and exiting at the natural seam. Find similar Continue making horizontal slices until all slices are cut. Cut a few thin slices off one of the remaining sides of the ham. Honey Baked Ham with Cloves. Find similar It is important that the knife be extremely sharp; a sharp knife will allow thin slices to be carved and make carving easier. This article was co-authored by our trained team of Carving ham butt and researchers who validated it for accuracy and comprehensiveness.
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Show less Carving a ham may seem difficult to do properly, but it isn't too difficult to learn. If you are planning on serving a ham, you will want the know the right technique to cut perfect juicy slices of ham to serve to your guests. Once you understand the process it's easy enough to remember for the next time you're cooking some delicious ham. To carve a whole ham, place it on a cutting board and stabilize it with a fork.
Next, place your carving knife at the shank end and cut thin, vertical slices across the ham, sinking the knife all the way down to the bone for maximum effect. After the slices are cut, make a horizontal cut that is parallel to the bone to release the slices. Turn the ham and continue carving slices this way until there's no meat left on the bone! For tips on carving a spiral cut ham, read on! This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness.
Categories: Food Cutting Techniques. Learn why people trust wikiHow. Co-authored by wikiHow Staff Updated: March 29, Method 1. Place your ham on a cutting board. Take a large knife and trim off two or three slices from the thin side of the ham, cutting parallel to its length. Then turn the ham so it rests on the flat surface you just created by trimming off the slices.
Use a very sharp knife. Having a sharp knife will help you to cut your ham in thin, perfect slices. Use a large fork to stabilize the ham. Pierce the top of the ham with a large fork and insert the fork as far down into the meat as you can.
If you hit the bone right away, try moving the fork slightly up or to either side and insert it again. Once the tines are all the way inside the ham, you should have a nice stable handle to hold while making your cuts. Carve the shank end. Cut thin, vertical slices across the ham, sinking the knife all the way down to the bone for maximum effect. Remove the slices.
Once the slices are cut, make a horizontal cut that is parallel to the bone. This will release the slices you've made. Place these slices on a serving platter.
Turn the ham and continue carve slices using this method until there is no meat left on the bone. Only carve the ham that you need to serve. Be sure to hang on to the ham bone and any scraps. You can use them to make a delicious soup.
Method 2. Place the ham on a cutting board. Take a large knife and trim off two or three slices from the side of the ham, creating a flat surface. Turn the ham so it rests on this flat surface.
Slice at the narrow end of the ham. Stabilize the ham using a large fork. Start cutting quarter-inch slices down the ham. Use long, smooth knife cuts to make slicing easier. Cut these slices down to the bone.
Cut along the bone to release the slices and place them on the serving platter. Turn the ham. Once the slices are all cut on the first side, place the ham on the new flat side. Slice along the bone to free the slices. When you're finished cutting these slices, they can also be served. Slice the sides of the ham. Cut a few thin slices off one of the remaining sides of the ham.
Set the ham on this newly flat surface and slice the uncut side, beginning at the narrow end of the ham. With the ham set on its flat base, make a cut close to the bone. This should release the slices; repeat the cut on the two remaining sides of the ham. Put these slices with those you've already cut and you are finished. Method 3. Cut down through the ham, cutting as close to the bone as you possibly can, and then cut off the largest section of boneless meat from the ham.
Set the boneless section aside for now--you will slice it once finished with the rest of the ham. Slice the ham. Keeping the flat end on the cutting board, cut quarter-inch slices. These should be parallel to the flat end of the ham to maximize the tenderness of the slices. Cut from the top and work downward. When you are finished, cut through the ham close to the bone to detach the slices. Slice the other boneless portion of the ham in the same way.
After cutting the boneless portion, your ham is completely sliced and ready to serve. Method 4. Find the natural lines of the muscle in the ham. Turn the ham so the cut side is up to see the natural lines. Cut along the line all the way down to the bone.
Spiral sliced hams come pre-sliced, with each slice about the same in thickness. There are generally three basic cuts needed in order to remove the slices from the bone. Cut around the bone until the muscle line curves upwards. Follow the line all the way up until the knife comes back out the outside edge, providing the first section of slices. Cut along the next natural line of the muscle. The last section of the ham needs to be cut along the bone in a way that will release it, creating the last section of slices.
It's not necessary, but letting the ham sit for a few minutes will allow the juices to reabsorb and make the meat moist and juicy. Yes No. Not Helpful 0 Helpful 2.
Make a slice on either side of the ham that is perpendicular to the "pre-slices", and then make a cut along the bone. The slices should fall off of the bone at that point. Not Helpful 1 Helpful 0. Include your email address to get a message when this question is answered. Already answered Not a question Bad question Other. By using this service, some information may be shared with YouTube.
Tips Be sure to let the ham rest before you carve it. After you take the ham out of the oven let it sit on the cutting board for minutes to rest it.
This will help lock the juices into the meat. Related wikiHows. Article Summary X To carve a whole ham, place it on a cutting board and stabilize it with a fork. Did this summary help you? Made Recently. Did you try these steps? Upload a picture for other readers to see. Upload error. Awesome picture! Click here to share your story. Article Info This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness.
Brining Chicken. A Half ham would take approximately two days to thaw in the refrigerator and a Whole ham would take approximately 4 days to thaw in the refrigerator. If you choose to warm your spiral sliced ham, it should be completely thawed. Seasonal Cooking Tips. Before carving, the meat should set for 10 to 15 minutes after it is removed from the heat source. Set the ham on this newly flat surface and slice the uncut side, beginning at the narrow end of the ham. Shown below are the steps to carving different ham cuts and how to slice a ham with the meat still on the bone.
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How to Carve a Ham | Cook's Illustrated
This is no time to lose your cool. But fear not: All you need to carve a ham is a sharp blade and a little advice from The Ham Expert. Watch, learn, and amaze your friends and family. Skip to content Search for:. Carving a Whole Bone-In Ham 1. With the shank or lower leg to the carver's right, steady the ham with a fork and cut a few slices from the thin side of the leg. Place the ham on the side where you removed slices. Make perpendicular slices to the leg bone cutting meat across the grain for maximum tenderness.
To loosen the slices, cut along the leg bone, removing each slice with a fork. Carving a Shank Half or Portion Ham 1. With the thicker piece of the meat on top, use a fork to steady the ham and cut along the top of the bone to loosen the boneless meat.
Place the meat carved-side down on the cutting board and cut across the grain of the meat in perpendicular slices. Transfer slices to a serving platter. Turn the remaining meat carved-side down and remove large boneless sections. Place boneless sections, as they are removed, on the cutting board and cut in perpendicular slices. By cutting perpendicular slices across the grain of the meat, you will maximize the tenderness of the ham.
Carving a Butt Half or Portion Ham 1. Place pre-cut side of ham down on the cutting board. Carve along the bone to remove boneless section of meat. Slice boneless section across the grain and transfer to a serving platter. To carve the remaining meat from the bone, insert fork into meat next to bone and make horizontal slices as shown. Carving a Carver Ham 1. Identify the direction of the muscle fibers, or grain.
Continue cutting perpendicular to the grain until desired amount is sliced.