Carving a Bone-In Ham
Carving a bone-in ham neatly preserves presentation and yields even slices. The method depends on name: a leg-shaped ham has a prominent bone to work around.
Tools:
- Sharp carving knife or chef’s knife. - Long fork or carving fork to steady the ham. - Cutting board with grooves for juices.
Carving steps:
- Place the ham on the board with the shank end pointing away. 2. Make a cut along one side of the bone to remove a full slice by cutting parallel to the bone. 3. Slice across the grain in thin slices for tenderness, guiding the knife parallel to the bone to free meat. 4. Rotate ham and repeat on the other side. 5. For spiral-hams, follow pre-sliced lines but trim at the bone for complete slices.
List of carving tips
- Let the ham rest 10–15 minutes to set juices.
- Slice against the grain for tenderness. - Use the bone to guide long, smooth cuts.
Serving and finishing:
- Arrange slices on a warmed platter and pour reserved pan juices or glaze over if desired. - Use leftover trimmings for soups or casseroles.
With steady hands and a sharp knife, you can carve an attractive ham that’s easy to serve.