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Ham can be a great alternative to turkey during the holidays, and makes a great snack anytime of year. Now that you've mastered the art of cooking the ham, you have to divvy it up into manageable portions! This page provides the best strategies, tips, and advice on how to carve out artfully delectable cuts of ham.
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Managed Since: 08/22/2009
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Managed Since: 08/22/2009
Views: 220
Money Earned: M$0.37
Page revenue is subject to change as we obtain data from our partners
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Ham can be a great alternative to turkey during the holidays, and makes a great snack anytime of year. Now that you've mastered the art of cooking the ham, you have to divvy it up into manageable portions! This page provides the best strategies, tips, and advice on how to carve out artfully delectable cuts of ham.
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Introduction
- Now that your glorious ham is roasted and ready to eat, you'll need to carve it. Carving a ham isn't a complicated endeavor when there's no bone involved. When there is a bone, things get a little trickier, but not by much. As long as you have a sharp, thin blade and a steady hand, you'll have that ham on everyone's plates in no time.
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Spiral Sliced Ham
- A spiral sliced ham has been cut to provide slices of a uniform thickness. You only need three cuts to release the slices.
- Face the cut side of the ham towards you.
- Cut along one of the ham's visible muscle lines down to the bone.
- Follow the muscle line until it turns upwards and back out of the ham.
- Repeat along a second muscle line.
- Your third cut will require that you cut along the bone to release the meat.
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Shank Half
- Trim 2 top 3 slices off one side of the ham.
- Turn the ham so it rests on the flat side you've created.
- Start slicing the ham from the narrow end, down to the bone.
- Flip the ham back to its original position.
- Trim the slices you've made from the ham by making a downward cut.
- Repeat on the other side.
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Butt Half
- Lay the ham on its flat end.
- Make one cut through the ham as close to the bone as possible.
- Set this section of meat aside.
- Cut slices in the remaining section of ham by cutting parallel to the cutting board.
- Release the slices by making a single cut downward through the ham.
- Slice the boneless section of the ham that you set aside by slicing downward, perpendicular to the board.
- Cook and Carve Ham by Cooking.com</td></tr></table></hypertext>
