Carving a ham is a classic holiday tradition that can be daunting, especially if you’re not sure how to do it properly. But with the right tools and a little practice, you can master the art of carving a ham and impress your guests with your culinary skills.
The first step is to choose the right ham. Look for a fresh ham that is well-marbled and has a good layer of fat. The fat will help keep the ham moist and flavorful as it cooks. Once you have your ham, you’ll need to remove the skin. To do this, use a sharp knife to cut around the edges of the skin and then pull it off in one piece. Once the skin is removed, you’re ready to start carving.
To carve a ham, start by slicing it into thin slices. Hold the ham steady with one hand and use a sharp carving knife to slice the ham against the grain. The grain refers to the direction of the muscle fibers. Slicing against the grain will help make the ham more tender. As you slice the ham, be sure to remove any bones that you come across. Once you’ve sliced the ham, you can serve it immediately or store it in the refrigerator for later.
Scoring the Skin
Scoring the skin is the first step in carving a bone-in ham. This technique helps to prevent the skin from tearing and allows the fat to render more evenly, resulting in a crispy, flavorful exterior.
To score the skin, use a sharp knife to make parallel cuts across the surface of the ham, about 1 inch apart. Make sure to cut through the skin and into the fat, but not all the way through to the meat. The cuts should form a diamond pattern.
Tips for Scoring the Skin
| Tip | Description |
|---|---|
| Use a sharp knife. | A dull knife will tear the skin instead of making clean cuts. |
| Cut through the skin and into the fat. | This will help to prevent tearing and allow the fat to render. |
| Don’t cut all the way through to the meat. | This will prevent the ham from drying out. |
| Score in a diamond pattern. | This will create a more visually appealing finish. |
| Score the skin before cooking. | This will give the fat more time to render and crisp up. |
Once you have scored the skin, you can proceed to carving the ham. Start by slicing along the bone to remove the meat. Then, use a carving knife to cut thin slices of ham, slicing against the grain.
Making the First Cut
To begin carving, place the ham on a carving board, ensuring it is stable. Hold the ham securely with one hand, and with a sharp carving knife in the other, make the first cut parallel to the bone. This initial cut should be about 2-3 inches deep, parallel to the natural curve of the ham’s bone.
Step 1: Identifying the Bone’s Location
Prior to making the first cut, it is crucial to determine the precise location of the ham’s bone. To achieve this, carefully examine the ham’s surface. You should be able to identify the natural curvature of the bone by touch or by observing the shape of the meat.
Step 2: Positioning the Knife
Once you have identified the bone’s location, position the carving knife parallel to it. Ensure that the knife is sharp, as a dull knife will make it more challenging to make clean and precise cuts.
Step 3: Making the Cut
With a secure grip on both the ham and the carving knife, begin slicing downward parallel to the natural curve of the bone. Apply gentle pressure while sawing through the meat. Aim to make a cut that is about 2-3 inches deep, creating a shallow pocket for the carving fork to assist in lifting the slices.
Carving the Leg Ham
Carving a ham with a bone can seem like a daunting task, but with a little practice and the right technique, you’ll be able to slice and serve your ham like a pro in no time.
1. Position the ham on a cutting board
Place the ham on a flat cutting board, bone side down. This will provide a stable surface for carving.
2. Find the aitchbone
The aitchbone is the large, Y-shaped bone that runs through the center of the ham. Use a sharp knife to cut around the aitchbone, separating it from the meat.
3. Remove the aitchbone
Once the aitchbone is cut free, carefully lift it out of the ham. You may need to use a spoon or your fingers to gently release the bone.
4. Slice the remaining meat
With the aitchbone removed, you can now slice the remaining meat into thin, even slices. Hold the knife parallel to the cutting board and slice against the grain of the meat.
5. Carving the Bone-In Portion
The bone-in portion of the ham presents a unique carving challenge. Here’s a step-by-step guide:
- **Establish a stable base:** Place the ham on a cutting board with the bone side facing up.
- **Locate the meat pockets:** Using a sharp knife, carefully cut into the meat pockets located around the bone.
- **Slide the knife along the bone:** Gently slide the knife along the surface of the bone, separating the meat from the bone.
- **Thinly slice against the grain:** Hold the knife perpendicular to the bone and thinly slice the meat against the grain.
Carving the Shank
The shank is the meaty part of the ham that surrounds the bone. To carve the shank, follow these steps:
- Hold the ham steady with one hand.
- Use a sharp knife to cut around the bone.
- Use a spoon or your fingers to remove the meat from the bone.
- Slice the meat into thin slices.
- Serve the sliced ham immediately.
- **Tips for Carving the Shank:**
- Use a sharp knife to make clean cuts.
- Be careful not to cut yourself on the bone.
- If you are having trouble removing the meat from the bone, use a spoon or your fingers to help you.
- Slice the meat into thin slices for the best flavor and texture.
| Tool | Use |
|---|---|
| Sharp knife | Cutting around the bone and slicing the meat |
| Spoon or fingers | Removing the meat from the bone |
Carving the Top of the Ham
Carving the top of a bone-in ham is a great way to get a delicious and impressive meal. Here are the steps on how to do it:
1. Remove the skin
Using a sharp knife, make a circular cut around the edge of the ham, about 1 inch from the bone. Then, use your hands to pull the skin off the ham.
2. Score the fat
Use a sharp knife to score the fat on the top of the ham in a diamond pattern. This will help the fat to render and make the ham more flavorful.
3. Preheat the oven
Preheat your oven to 325 degrees Fahrenheit. Place the ham on a roasting rack in a baking pan.
4. Roast the ham
Roast the ham for about 1 hour per pound, or until the internal temperature reaches 145 degrees Fahrenheit.
5. Let the ham rest
Once the ham is done roasting, let it rest for about 30 minutes before carving.
6. Carve the ham
Use a sharp knife to carve the ham into thin slices. Start by slicing down the center of the ham, then carve the slices off the bone.
7. Serve the ham
Serve the carved ham with your favorite sides, such as mashed potatoes, green beans, or roasted vegetables.
8. Glazing the ham
Glazing the ham will add a delicious flavor and shine to the finished product. To make a glaze, combine 1 cup of brown sugar, 1/2 cup of honey, and 1/4 cup of mustard. Brush the glaze over the ham during the last 30 minutes of roasting.
How to Carve a Ham with a Bone
1. Place the ham on a cutting board. Use a sharp knife to remove the skin.
2. Find the natural seam between the bone and the meat. Use the knife to cut along the seam.
3. Cut the meat off the bone in thin slices.
4. Serve the ham immediately with your favorite sides.
