With Easter meals right around the corner, now’s the time to start brushing up on how to properly carve a ham. Whether you’ve baked it yourself or purchased your favorite glazed version at a store, how you cut your Easter ham matters. Not only does it impact how your ham looks, but, if done incorrectly, it can actually change the way your ham tastes.
Don’t risk ruining your Easter meal.
Even “spiral sliced” hams aren’t actually fully sliced, which means you’ll still have some work to do.
Brush up on your ham carving technique with this short guide below so that your spiral sliced ham is nothing but perfect…
- Get your tools in order. There are four tools you’ll need to properly carve your Easter ham: A paring knife, a slicing knife, a carving fork and a carving board. You’ll use the paring knife to easily maneuver around the bone so that you can loosen attached slices. The slicing knife will allow you to slice meat horizontally above the bone and the carving fork will make sure that your ham stays in place (and your fingers stay attached) while doing the job. Finally, a carving board will make sure your kitchen counters stay clean and presentable while guests are arriving - remember, a carving board has the small trench around the edges that catches liquid.
- Prepare your ham. Place your cooked ham on the carving board. Position it so that it’s on its side, which will make it easier for you to cut around the bone. Use a paring knife to carefully free the attached slices from the bone.
- Start carving. Now that you’ve got a good start on your slices, you’ll make the switch to a carving knife. Use this knife to slice horizontally above the bone. This action will remove the entire section of meat for you to serve. To remove any remaining meat, turn the ham over so that the cut side is facing down on the carving board. Then, use the carving knife to slice down along the bone.
- Serve. Carefully cut between the slices to separate them, placing them on a serving dish or platter for your guests to enjoy.
Want the perfect taste? We recommend you choose a bone-in ham for your Easter celebrations. Our favorite cut is the shank-end because you don’t have to bother with the gristle and fat. (They’re easier to carve than butt-end hams, too.)