The ham is ready when the internal temperature reads 140 F. From doing courses, trial & error and reading extensively – finally, I thought it was time to share my passion online. The scores should extend all the way from top to bottom on each side of … To thinly slice a ham, either a deli slicer or sharp thin-bladed knife is ideal. All you need is your slow cooker, a precooked ham and whatever ingredients you'd like to add as the glaze. Cooking it at 325 degrees Fahrenheit for about 15 minutes per pound should do the trick, depending on the type of ham (whole or half, bone-in or no bone ― these specifics are outlined here). It will take roughly 15 minutes per pound to "cook" a boneless ham. No matter what type of ham you’re carving, keep the following things in mind: -Use a  large cutting board. But you eat with your eyes first, so to make sure your presentation matches the quality we’re giving you tips on how to carve a ham like a pro. First, place the raw ham on a cutting board. Some boneless hams are quite large around. If you find it difficult to work with your ham, take a slice or two off the bottom so it will sit flat on your cutting board. You will still have a firm dried piece of meat ready to be showcased. Use a long blade knife – ham or brisket knife is ideal; Cut vertically the desired thickness; The deli slicer can do a fantastic job of even slices at the perfect thickness you prefer. Wet being some moisture left in the middle can be cut thinner. Most importantly how it’s used of course, practice does help I have found over the years. But narrow gradients also means more maintenance generally. A trolley is wheeled to your table presenting glorious prosciutto. Cover with aluminum foil. If you want some tips on slicers for at home, I talk about a few here. 2. Use your knife to make shallow, diagonal cuts across the ham. Single edge Japanese sushi knife can do a fine job here being a narrow blade. Add the bacon to a large frypan or skillet over medium-high heat. -Choose a butcher knife. Boneless Ham takes approximately 12-24 hours to thaw in the refrigerator. Serving a boneless ham is especially easy, as there are no bones to cut around. Placing the cut side down helps trap moisture in the ham. My insatiable appetite and passion toward classic Italian dry-cured salumi and all forms of curing and smoking are what drives this website engine. Granton / teardrop can help here – see below for more details. Spiral ham is completely cooked already (so you can even serve it cold if you want). For small or medium sized cured meats like coppa & lonza, the normal vertical slicing works well. Cut along a natural muscle seam. To serve warm: Preheat oven to 325°F. Having the Granton blade which creates pockets of air to prevent the knife from sticking helps. Somewhat like a fish filleting knife. the seams, which are the natural breaks in the muscle. This also gives you a stable, flat surface to cut on. The harder or more dry style cured meat like prosciutto or coppa, can be quite a challenge. Also depending on the salt content and the flavor, you may want to not have super thin slices. You can fully cook a boneless ham in the crockpot. Also, try to let the knife do the work. The ham should have three visible "seams" of connective tissue between the pink muscle. Place spiral ham cut-side down on the lemons and cover loosely with foil. When I use this for wafer thin-slicing it does the best job, without pulling out the deli slicer for large volumes of slicing. On occasion, a boneless ham is not a continuous cut of meat but is instead reformed from pieces of meat. Granton blade can assist in minimizing the meat sticking to the blade. Knife recommendations here from some decent chef knives I am familiar with. If you find it difficult to work with your ham, take a slice or two off the bottom so it will sit flat on your cutting board. Thanks for dropping by, I’ve been passionate about meat curing for around 20 years now. Since I upgraded to a professional slicer for home use, it’s been a game-changer. ch Prosciutto knife (awesome knives I wrote about here). 3. Give yourself space to work and don’t crowd yourself! Whole hams are inconveniently large, so they're usually cut into "butt" and "shank" portions, which are the upper and lower part of the ham respectively. Cut all the way around the bone (if your ham is bone-in). The bone should be perpendicular to the board. For a 1/4 inch cuts then a sharp Chef knife can do a reasonable job. With the thicker piece of the meat on top, use a fork to steady the ham and cut along the top of the bone to loosen the boneless meat. When the ham appears, we take the slicing knife and we start slicing thin and small slices. Presumably, this is due to the binding that occurs at colder temperatures. Place the meat carved-side down on the cutting board and cut across the grain of the meat in perpendicular slices. For firm cured meats, it sometimes takes firm pressure to get the desired cut. Carve along the bone to remove the boneless section of meat. It depends on if the biltong/jerky is dry or wet. A sharp knife is just the first thing, and there are a few other options below also. Check out a little video I did and more info on the course page. 2. The biltong slicer is the great bit of kit, I use one of these for quick easy chopping. Place the ham on a serving platter, then use a sharp knife to cut the ham into slices about 1/4- to 1/2-inch thick. But you eat with your eyes first, so to make sure your presentation matches the quality we’re giving you tips on how to carve a ham like a pro. Stop your cut when your knife hits the bone. This is where the flexibility of the blade is very important also. But it’s only really worth looking into if you are regularly curing ham, bacon etc. With this little tutorial (and maybe some extra help from YouTube) you’ll be able to make sure your Hempler’s ham looks as good as it tastes. Half hams usually serve between 12 to 16 people. Guide your carving knife along the muscle lines, or the fat around the bone. Of course, it was an investment – since I do a lot of slicing it just made sense. Then I will go over a few deli/meat slicers and certain criteria that are needed for that wafter thin-slicing! For larger ham roasts, increase cooking time to about 4 to 5 hours for a 7 to 10-pound cut. Here is a further review I put together of some recommended knives for this application. Do not overheat! If you don’t want to end up with dinner plate-size ham slices out of the center of the ham, you can cut it in half first. A boneless, sliced ham makes a tasty and convenient holiday meal. Cover the ham with heavy aluminum foil. Salumi has generally been air-dried for several months or if you have done the short normal fridge method. I have been reading about these knives; they seem to have a narrower blade thickness. 2. From about $250-$350 you can have a machine that will provide precision. It just depends on how fresh the salami is. Give yourself space to work and don’t crowd yourself! The angle of the blade is under 15° generally. The deli slicer can do a fantastic job of even slices at the perfect thickness you prefer. You may want very thin if high in salt content or it is a super spicy style. Place ham in shallow roasting pan. For a 6-quart slow cooker, about a 5 to 7-pound ham works best. Best use: It depends so much on the thickness of blade, angle, and sharpness. Boneless Whole Ham – Place in pan. Having been lucky enough to learn inside fine dining kitchens through to backyard smoking sessions. Certain home semi-professional deli slicers will also work well. Slice through the ham along the seams, which are the natural breaks in the muscle. Cooked salami or hot smoked salami will also be different to slice but the same technique works in my experience. If you buy whole cured meats or make them regularly, a meat slicer can be a great asset. If you want to achieve this, you have to look at the semi-professional slicer. Bake at 275°F for approximately 15-18 minutes per pound until heated through. Solid large sharp knives work very well also. Tip  – Sometimes you might buy a salami that is too soft or hasn’t dried enough, either leave it hanging in a cool area inside or in the fridge for a few days to dry out more. -Use a  large cutting board. These are either white or reddish pink. So I thought I would share some ideas for different cured meats. homemade cured meat biltong. This knife is on my wishlist because it has the potential to thinly sliced cured meats. -After your ham is done cooking let it rest for several minutes before carving to allow the juices to redistribute. Cooking Instructions: Sugardale hams are fully cooked and ready to eat. 6. It’s really old, the brand has worn off it. If kept in the refrigerator, Ham will stay fresh for 7 to 10 days. But if you don’t mind taking the time to cut around the bone, we suggest you buy your ham bone-in. Heat oven to 275° Remove all packaging materials. If you’re in charge of carving the ham this year, don’t let the task intimidate you. I have found you have to develop a technique depending on what you are slicing. Many packaged hams come with a glaze that is heated and poured over the ham according to the directions on the package. Place the ham so the cut side is facing up. But you can study at your own pace with lifetime access- it's packed with content both theory and process I've learned over 15+ years of doing this. On my shopping list currently, if you have tried it would love to get some feedback. With this little tutorial (and maybe some extra help from YouTube) you’ll be able to make sure your, Learn more about our safety precautions here. Slicing cured meat wafter thin can be done many different ways. How to Carve a Boneless Ham. A semi-professional slicer will allow wafer-thin slicing. For harder cured meats, some light pressure may help.. Spiral-cut ham is a holiday staple that can feed a hungry crowd, but getting around the bone can be a chore. Cold Smoking and Whole Muscle Charcuterie! For less dense meat, you can use lighter pressure. This has been mentioned above often, have chilled, or par-frozen meat will mean you can slice much easier. Pat the ham steak dry with a paper towel and cut in half if needed to fit in the skillet. This site is owned by eatcuredmeat.com, it participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. It’s got messy, but the results were impressive. Pierce your fork into the top corner of the meat. Some light pressure may need to be applied depending on how dry the meat it. (It should be out of the way of your cutting knife, but it should be sufficiently deep in the meat to hold it still as you cut.) Each score should be about 1/3" deep. 1. Tent the ham and dish with foil to preserve moisture and roast for 20 to 30 minutes, until the ham is warmed through. A sharp chef knife can work well, the prosciutto and brisket knife both can produce better results. Now the Ham knife is the same name used for the brisket knife it seems, so the technique is very similar. Feedback for the course has been overwhelmingly positive. The narrow blade which is sharp will give the best results for slicing salami thinly. A boneless spiral cut ham is a precooked and presliced ham that is easier to carve at serving time. Of course, if it’s fully dry, tearing it with your teeth is the no tools option. 1. Available year-round, Sugardale bone-in hams are a great option for soups, quiches, salads or pasta dishes. The top and bottom pieces will fall away from the bone, but the smallest section will remain attached to the bone until you cut it away. 1. The right knife used with the right technique can work quite well as an alternative. 1. Too dry, means intense flavor but of course, it becomes challenging to eat. There are many home meat slicers in the under $200 range that just can not do wafer-thin slicing.

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