Beatrice Lang
Carving a ham with an electric knife is a great way to feed a crowd. Hams are a much more affordable option than other popular holiday roasts and can be cooked in the oven for a few hours. The best way to carve a whole ham is to place it on a large cutting board with the shank (or lower leg) to your right. You can use an electric knife to cut a few slices from the thin side of the leg, creating an even base for you to turn the ham onto to steady it while you continue slicing. Once you have a boneless section of ham, you can carve it into vertical slices.
| Characteristics | Values |
|---|---|
| Type of ham | Semi-boneless hams are easier to work with as they only include the center femur bone. |
| Cutting board | Large enough to fit the ham with room to maneuver. A rim to catch juices. |
| Carving set | Electric carving knife. |
| Carving technique | Place the ham with the cut-side down on the cutting board. Pierce the top corner of the meat using a carving fork for stability. Cut slices perpendicular to the bone. |
| Ham presentation | Create an even base by cutting a few slices from the thin side of the leg. |
| Ham storage | Save the bone for ham broth, stock, or pea soup. |
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What You'll Learn
- Prepare your workspace: Get a large cutting board, a sharp knife, and a fork
- Position the ham: Place it with the shank to your right
- Secure the ham: Use a fork to hold it in place
- Cut a few slices: Create an even base to steady the ham
- Slice the ham: Cut across the grain of the meat, perpendicular to the bone
Prepare your workspace: Get a large cutting board, a sharp knife, and a fork
To prepare your workspace for carving a ham with an electric knife, you'll need a few key tools and some setup steps to ensure a smooth and safe process. Here's a detailed guide to help you prepare:
Get a Large Cutting Board:
The cutting board is your workspace, so choose a large, sturdy one. A generous size will give you room to manoeuvre and prevent juices from dripping over the edges. Look for a board with a rim or grooves to catch those delicious juices for pouring over your sliced ham later. A slip-proof bottom is ideal to keep the board steady, but if yours doesn't have one, simply place it on a damp kitchen towel or a mesh shelf liner to prevent slipping.
A Sharp Knife:
A sharp knife is essential for carving ham. A dull knife can be dangerous as it may slip, leading to unwanted cuts and ruining your carefully prepared meal. If your knife seems dull, sharpen it before starting. For ham, a long, thin-bladed knife is ideal. An 8- to 10-inch knife is a good length for control and precision. An electric knife can be a great option for a smooth and efficient carving experience.
A Carving Fork:
A carving fork is not just an accessory; it's a stabiliser. It helps you hold the ham in place as you slice, and it can also aid in transferring slices to your serving platter. A chef's fork, with its two long tines, is perfect for securing the meat. If you don't have a carving fork, a regular fork or a sturdy pair of tongs can do the job.
Set Up Your Workspace:
Before you begin carving, assemble your tools and create a comfortable workspace. Ensure you have enough room around your cutting board to move freely. Position the board at a comfortable working height to avoid hunching over. Set up your ham on the board, cut-side down, with the bone perpendicular to the board. Now you're ready to start carving!
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Position the ham: Place it with the shank to your right
Positioning the ham correctly is key to achieving stability and making the carving process easier. The first step is to place the ham on a large cutting board. The board should be heavy and sturdy, and ideally have grooves to catch any extra juices for easy cleanup. If your cutting board is too small, you will have less room to manoeuvre, making the task more challenging.
Next, you will want to position the ham with the shank (or lower leg) to your right. If you are left-handed, you can reverse the direction and place the shank to your left. The ham should be cut-side down, with the bone perpendicular to the board. This position will provide the most stability as you begin slicing.
Using a sharp knife, make a few slices from the thin side of the ham leg. This will create an even base, allowing you to turn the ham onto its side for better steadiness as you continue carving. At this point, the bone should be horizontal. Now you can begin making perpendicular slices to the leg bone, cutting across the grain of the meat.
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Secure the ham: Use a fork to hold it in place
When it comes to securing a ham in place, a fork is an essential tool. Whether you use a traditional carving fork or a regular fork, this utensil will help you stabilise the meat as you cut. If you only serve a roast once a year, you could even use a sturdy pair of tongs to hold the ham in place.
To start, place your cooked ham on a large cutting board. You want to ensure the board is heavy and sturdy, and has a slip-proof bottom to prevent it from sliding around as you slice. A board with grooves or a rim can catch any extra juices for easy cleanup and to pour over your ham later. Position the ham cut-side down for the most stability, with the bone perpendicular to the board.
Now, use your fork to pierce the top corner of the meat. Insert the fork deep enough to hold the ham securely, but position it out of the way of your knife. If you are right-handed, place the shank (or lower leg) to your right. If you are left-handed, reverse the direction of the ham. This will ensure you can steady the meat with your fork while slicing with your other hand.
With the ham secured, you can begin carving. Make perpendicular slices to the leg bone, cutting across the grain of the meat. You can also cut vertical slices across the top of the ham, running perpendicular to the bone. The thickness of your slices is up to you, but it's recommended to keep them around 1/4-inch thick for sandwiches and serving.
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Cut a few slices: Create an even base to steady the ham
To create an even base to steady the ham, you'll want to cut a few slices from the thin side of the ham leg. This will ensure that the ham doesn't roll around as you continue slicing.
First, place the ham on a large cutting board. You want to ensure that the cutting board is heavy and sturdy, so it doesn't slide around as you slice. Ideally, the cutting board should have grooves to catch any extra juices for easy cleanup.
Next, use a sharp knife to cut a few slices from the thin side of the ham leg. If you're using an electric knife, make sure it's suitable for cutting meat and is sharp. You can also use a chef's knife, Santoku knife, or boning knife.
If you're right-handed, place the ham so that the shank (or lower leg) is on your right. If you're left-handed, reverse the direction of the ham. Secure the ham with a chef's fork or a carving fork, which will help stabilise the meat as you slice.
Now, make your cuts perpendicular to the leg bone, cutting across the grain of the meat. Cut slowly and carefully, ensuring that you don't cut yourself or damage the meat.
By creating an even base, you'll be able to steady the ham and make the rest of the slicing process much easier.
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Slice the ham: Cut across the grain of the meat, perpendicular to the bone
To slice the ham, you'll want to cut across the grain of the meat, perpendicular to the bone. This technique is important as it makes the meat easier to chew and enhances its flavour.
First, identify the direction of the grain by looking at the striations in the meat. The grain refers to the direction that the muscle fibres are aligned. You can see the direction the grains run by looking closely at the thin white lines on the meat. Lay the meat flat on a cutting board, and situate it so that the grain runs parallel to the longest side of the board.
Hold your knife perpendicular to the grain, so that when you slice, it's against the grain. If the grain goes from left to right, slice from top to bottom. Cutting against the grain will shorten the muscle fibres, making it less chewy and allowing the meat to absorb more flavour from seasonings.
If you're using an electric knife, make sure it's sharp and suitable for cutting meat. You'll also want to ensure your ham is secure and won't slide around as you slice.
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Frequently asked questions
You will need a cutting board that is large enough for the ham with a rim to catch the juices, a carving set (a long, thin knife and fork), a platter or board to place the sliced ham, a container for leftovers, and a cooked ham.
Place the ham with the shank (or lower leg) to your right. Secure the ham with a chef's fork and cut a few slices from the thin side of the leg to create an even base. Make perpendicular slices to the leg bone, cutting across the grain of the meat.
Pierce the top corner of the meat using a carving fork for stability and cut slices perpendicular to where the bone would be. Stop when you hit the board and leave the slices attached for a prettier presentation. When it's time to eat, make one horizontal cut along the board and all the sliced pieces will fall off.
