Carving Leg Of Ham

To carve hold the shank firmly in one hand while you carve the slices from the ham with a sharp carving knife.

Carving leg of ham. When deciding where to start carving look at the face of the ham the largest end and. Using a sharp knife or carving set slice the ham into thin pieces like a loaf of bread. The ham holder usually has a wooden or metallic base and some metallic supports on which to secure the leg in the correct position.

A big succulent ham is a festive supper many families enjoy on special occasions and holidays. It helps to ensure the serrano ham lasts longer. If your ham still has rind on it place ham skin-side up and run a sharp knife around the ham halfway up starting at the butt end opposite to the knuckle endhock of the leg and work your way around to the hock end on each side.

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. At this point the bone will be horizontal. Secure the ham with the chefs fork and cut a few slices from the thin side of the leg.

Lay your boneless ham on a cutting board. Covering the meat with the fat layers and muslin will preserve it of up to two weeks. And while its easy to get out of practice a proper carving ensures that everyone gets a meaty slice and that you dont leave too much meat on the bone.

Place your Iberico ham leg on a stand ready for carving. Whole cooked bone-in hams come in all shapes and sizes. If the ham has been left exposed to the air for a while slice off and discard the first layer of exposed meat because this will be dry tough and inedible.

Doing this will create an even base for you to turn the ham onto in order to steady it while you continue slicing. LEG HAM CARVING GUIDE. In this case the ham holder and the ham carving knife.