Knife Skills: Carving a Spiral-Sliced Ham Cleanly

Notes

The key to carving a spiral-sliced ham cleanly lies in the precision of your cuts and the use of a sharp knife. A dull knife can crush the ham rather than slice it, leading to uneven pieces. Maintaining the correct angle ensures each slice follows the pre-cut spiral, preserving the ham's structure. A common mistake is applying too much pressure, which can cause the ham to tear. Instead, rely on the knife's edge to glide through the meat. For safety, always use a carving fork to stabilize the ham while slicing. Spiral-sliced hams can be prepared ahead of time; just ensure they are properly refrigerated and reheated to an internal temperature of 140°F before carving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Steps

1. 1 Remove the ham from its packaging and place it on a carving board, flat side down.
2. 2 Locate the pre-cut spiral end and identify the starting point for carving.
3. 3 Select a sharp carving knife or a long, thin chef's knife.
4. 4 Hold the knife parallel to the cut surface, aligning it with the spiral groove.
5. 5 Gently lift each slice with the fork, holding it in place as you carve.
6. 6 Slice through the ham with a smooth, even motion, following the spiral cut.
7. 7 Apply gentle pressure; let the knife's sharpness do the work.
8. 8 After each slice, check the thickness to ensure uniformity.
9. 9 Continue carving, working your way around the ham in a circular motion.
10. 10 Once you reach the bone, carefully separate slices near the bone, ensuring they remain intact.
11. 11 Use the fork to assist in lifting slices away from the bone without tearing them.
12. 12 Transfer each slice to a serving platter as you go.
13. 13 Keep the ham warm by loosely covering the platter with foil if not serving immediately.