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How To Slice A Bone In Ham

How To Slice A Bone In Ham

Place ham skin side up. Take these slices from the narrow side of the ham.

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The slice should be about 18 of an inch thick to remove the tough roasted surface.

How to slice a bone in ham. Stand the ham up on the flattened side and start slicing the uncut side beginning at the narrow end of the ham. Carving a ham with the bone in is easy if you know how. Tis a mighty beast but carving it doesnt have to be a battle.

About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy Safety How YouTube works Test new features Press Copyright Contact us Creators. Peel the rind back. Make the first cut straight down.

If the opposite end of the ham is flat you can stand the ham up on the cutting board with the bone facing up. Use a very sharp knife to cut very thin slices. If you dont want to end up with dinner plate-size ham slices out of the center of the ham you can cut it in half first.

Place the ham cut-side down on a cutting board or platter. With ham fat side up begin slicing about 2 inches from the hock or small end of the ham. Trim 1 to 2 slices from the bottom of the ham to create a flat steady base.

Use a Santoku-Style 8 Carver to make a vertical cut along the fat line stopping when the knife hits the bone. The bone is usually in the center of the ham or slightly off-center. Make a slice deep enough to expose the leg bone.

Place slices neatly on the platter with the other ham slices. How to Slice Bone-In Ham Use the tip of a Boning Knife to cut around the bone to release the meat. Step 5 Free the leg bone from the meat with the boning knife.

Turn the exposed bone end so it is pointing toward your right and hold it in position by inserting a large fork into the top center. Then run a small sharp knife under the rind around the bottom opposite end to hock and each side of the ham to about halfway up. Start from the small end of the ham and make slices as thin or as thick as you want.

Continue to trim the two remaining sides of the ham in the same manner. The first part of the bone to be removed is the so called nocetta the inner part of the leg that can be taken off cutting meat all around in order to create a cone under the bone. Place the cooked ham on a cutting board steady it with a carving fork and cut off a few slices.

Place the ham on a cutting board with the bone facing toward you. Want to see this technique in action. Turn the ham onto the cut side.

When you bake a gorgeous ham you want to serve it thinly sliced rather than chopped into chunks. Then keep cutting slices in the same way just as previously and around the hip bone too. Parma Ham has five bones which have to be removed as you slice it.

STEP 4 Cut and cut slices and when arrive to the hip bone cut around it with the first type of knife. Begin to slice on a slight angle down to the bone. Run the tip of the knife around the bone on the underside of the ham.

Turn ham over to cut the maza. To carve a ham that has the bone in however you cooked it you need to follow a few simple steps. Some boneless hams are quite large around.

Ham slices should be very fine almost transparent as wide as the ham itself and no longer than 6 or 7 centimeters. With the tip of the knife at the bottom of the vertical cut slice across the ham parallel to the cutting board. Place the ham cut-side down on a cutting board or platter.

Cut the ham in half lengthwise. Set the ham on its flat end and trim down close to the bone to release the slices from the ham. Step 5 Make a first slice across the grain with a large sharp carving knife.

Flatten one of the remaining uncut sides of the ham by cutting 2 or 3 thin slices off. Cut along the length of the ham starting at the butt end and working away from your body. This also gives you a stable flat surface to cut on.

Place the ham on a cutting board with the flattest side down. Then lay the flat side down on the cutting board. Slant the knife slightly for each succeeding cut.

Slices should be placed on a dish making just one layer of ham and if you wish the slices could slightly overlap each other.

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