Slicing ham looks hard to do. In fact, it is not difficult to learn. If you're going to serve ham, you'll need to know the correct technique for cutting delicious ham for your guests. Once you understand the process, it's easy to remember it the next time you cook the ham.
Step
Method 1 of 4: Slicing Whole Ham
Step 1. Place the ham on a cutting board
Take a large kitchen knife and slice the thin side of the ham 2-3 times lengthwise. After that, flip the ham so that the part you just cut is on the bottom.
- Use a very sharp knife. A sharp knife will help you slice the ham thin and perfectly.
- Make sure the knife you are using is long enough to cut the ham lengthwise. Slice the meat in one smooth motion to make the ham easier to slice.
Step 2. Use a large fork to keep the meat steady
Pierce the top of the ham with a large fork, then push it into the meat. If you hit a bone, move the fork slightly up or to the side, then press again. Once all the fork teeth are in, the meat should be stable enough to start slicing.
Step 3. Slice off the small end
Hold the ham with a large fork, then begin to slice off the ends (this is the part that is more pointed than the rest). Make thin, vertical slices while sinking the knife to the bone for best results.
Step 4. Transfer the ham slices
Once the meat is cut, make a horizontal incision that is parallel to the bone. This will loosen the meat. Place these pieces on a plate. Turn the ham over and continue slicing in this method until no meat remains on the bones.
- Slice the ham you want to serve. Let the rest of the meat stick to the bone to keep it warm and the liquid inside doesn't disappear.
- Don't throw away the bones and leftover ham pieces. You can use it to make delicious soups.
Method 2 of 4: Slice Ham in Half
Step 1. Place the ham on a cutting board
Take a large kitchen knife and make two or three cutlets on the sides to create a flat area. Flip the ham so that it is on the bottom.
Step 2. Slice the narrow end of the ham
Stabilize the ham with a large fork. Start slicing the ham to a thickness of 1 cm. Use a sharp knife to make the slicing process easier. Slice until they touch the bone. Slice the meat off the bone, then place it on a plate to serve.
Step 3. Flip the ham
Once one side of the meat has been sliced, place the ham on another flat surface. Continue slicing the ham, until it is near the bone. Slice the area along the bone to remove the flesh. Sliced ham can be served immediately.
Step 4. Slice the sides of the ham
Make a few thin slices on the side of the ham. Place the sliced ham on the bottom, then slice the remaining pieces, starting with the smallest ham.
Step 5. Transfer the sliced meat
Leave the flat part of the ham on the bottom, then make a wedge near the bone. This will remove any flesh that is still attached; repeat this process on both sides of the ham. Gather the sliced meat to complete the process.
Method 3 of 4: Slice the Ham Thick
Step 1. Place the ham on a cutting board
Cut the ham lengthwise as close to the bone as possible, then cut off the largest boneless piece of meat. Separate these sections – you can slice them after the other sections have finished slicing.
Step 2. Slice the ham
Place the flat part of the ham on a cutting board and make 1 cm thick slices. These slices should be parallel to the flat side of the ham to make it easier to remove the meat. Slice from above, then push down. When you're done, cut off the part near the bone to remove the meat.
Step 3. Slice the boneless ham in the same way
After cutting the part, the ham is ready to be served.
Method 4 of 4: Slice Ham into Rounds
Step 1. Locate the muscle line on the surface of the ham
Position the ham so that the muscle line is at the top. Cut the ham along these lines to the bone.
Round-cut hams are usually sliced to the same thickness when they were sold. There are usually three slices that need to be made to separate the meat from the bones
Step 2. Cut around the bone until the muscle line curves upwards
Follow the line up until the knife reaches the end of the meat and makes the first slice.
Step 3. Slice another muscle line
This method will produce a new cut of meat. The remaining portion of the ham should be cut parallel to the bone to remove it and create the final cut.
