How to Carve a Ham Like a Pro

When was the last time you bought a bone-in ham shank or butt? Or do you usually find the boneless ham because you don't want to deal with carving around the bone? But if you buy the boneless variety, you don't have the luxury of a ham bone to use for some delicious soup later. The bone also adds flavor to the meat when it is cooking, so here are some tips to help make cutting your bone-in ham less tricky. There are different methods depending on whether or not your ham is a shank or butt, but with either one be sure to start with a nice sharp, thin-bladed knife.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Sharp, thin-bladed knife
• Shank or Butt Bone-in Ham
• Cutting board
• Large Meat Fork

1. 
    
   Bone In Butt Ham

   **Bone-In Butt Ham** Start by placing the ham on the cutting board with the cut side perpendicular to the board. Use a meat fork to hold the ham in an upright position. Starting at the top edge of the ham, thinly slice it, cutting downward until the knife hits the bone.

2. Remove the knife, and turn it, cutting the meat horizontally just above the bone, releasing the slice you just created. The result will be a slice of ham half the size of the entire butt. Repeat the slicing and cutting steps for the rest of the ham, turning it over to slice the bottom half. Put the bone aside for use in soup later.

3. 
    
   Bone-In Shank Ham

   **Bone-In Shank Ham** Start by noting the location and position of the bone on the cut side of the shank. It will likely be off center. Turn the ham on the cutting board so the cut side is down. Use the meat fork to steady the shank as you cut.

4. With the knife aimed towards the bone, cut downward, following the bone to the cut end of the shank on the cutting board. This will create two halves of the shank, one boneless and one with the bone still in it. Place the boneless piece on the cutting board with the newly cut side down and, starting at the largest end, thinly slice it.

5. To remove the bone from the other side of the shank, use a sharp knife, leaving some meat on it for later use in soup. Slice the remaining ham thinly.

Tips & Warnings

• For a tender slice of ham, always cut against the grain. The grain runs parallel to the bone.
• Cutting with the grain will result in a tough, chewy piece of meat.

[veryirie]

on 6/20/2009 Honestly, I would serve ham at every holiday meal if I could. Absolutely love the taste of a good smoked ham! Good tips for carving!