How to Cut a Country Ham Like a Pro

Country ham, with its intensely salty, smoky flavor, is a delicious southern specialty. However, achieving perfect slices from these traditionally cured hams takes skill Through years of practice, I’ve mastered the proper technique for cutting country ham to get beautiful slices every time.

In this guide, I’ll walk through my foolproof process for preparing, slicing, and storing country ham Follow these pro tips for serving this iconic southern ingredient at its very best!

Selecting the Best Ham for Slicing

Not all country hams are equally sliceable. Here’s what to look for when choosing one:

• Bone-in – Bones provide guidelines to follow when slicing. Boneless hams tend to crumble

• Medium cure – Lightly cured hams are too soft, while heavily cured get excessively hard. Look for 6-9 month cure times.

• Trimmed fat – Some fat is good, but avoid hams with more than a 1⁄4 inch layer. Too much fat makes slicing messy.

• Reputable producer – Well-made hams hold their shape better for slicing. I like Clifty Farm and Benton’s.

• No major cracks – Check that the ham has no large natural crevices that can cause breakage.

While my techniques work for any true country ham, starting with one optimized for slicing makes the job easier.

Proper Preparation is Key

Carefully preparing the ham prior to slicing sets you up for success:

• Rinse and scrub – Wash off any mold, dust or debris.

• Trim excess fat – Slice off any thick sections of fat, leaving about 1/4 inch.

• Remove skin – Detach the skin using a rounded tip knife. Start at the hock end.

• Secure in vice – Firmly fix the ham in a vice, hock end up. This keeps it stable.

• Sharpen knife – Use a long, rounded tip slicing knife professionally sharpened.

• Have moist towels – Wet paper towels moisten the cut surface as you slice.

Proper prep produces clean, professional looking slices. Now let’s get slicing!

Step-by-Step Slicing Guide

Follow these steps for perfect country ham slicing:

• Position the ham vertically with the hock end at the top.

• Make a 1 inch thick horizontal slice to create a flat surface.

• Make vertical slices just to the side of the leg bone from hock to butt end.

• Keep slices 1/8 to 1/4 inch thick depending on use.

• Dip a towel in water to moisten the cut surface periodically.

• Angle the knife slightly inward against the bone to prevent crumbling.

• Turn the ham clockwise as you work across it to get ideal angle.

• Trim any uneven edges for pretty, uniform slices.

It takes practice, but with my tips you’ll be slicing country ham like a pro in no time!

Storing Country Ham Correctly

Properly storing your sliced country ham ensures it stays fresh and delicious:

• Refrigerate – Keep opened ham refrigerated wrapped in plastic wrap or parchment.

• Freeze – For longer storage, vacuum seal portions and freeze. Thaw overnight in fridge before using.

• Moisten – Missed a spot moistening when slicing? Dip a paper towel in water and pat dry cured areas before storing.

• Use quickly – Consume refrigerated within 7 days. Freezer burn occurs after 2-3 months.

Follow my advice and your prepped country ham will be ready when you are to make mouthwatering biscuits, eggs, beans and more!

Handy Country Ham Tips

Keep these additional pointers in mind when preparing country ham:

• Let ham reach room temperature before slicing for easier cutting.

• Bake or fry to mellow out the saltiness rather than eating raw.

• Look for hams cured for 6-12 months only. Shorter cure lacks flavor, longer gets unpleasantly salty.

• Opt for bone-in hams around 12-15 pounds total weight. Larger is difficult to slice.

• Prevent freezer burn by vacuum sealing portions, and limit frozen storage to 2-3 months.

Now you’re ready to take your country ham slicing skills to the next level! Remember – the proper tools, preparation, slicing technique, and storage makes all the difference in enjoying this amazing southern specialty. Dig in and enjoy!