This short video will teach you how to carve a bone-in ham, so you’ll be ready for the next holiday get-together. We quickly walk you through the process, step by step. Transcription.
There’s no doubt that bone-in hams taste better than boneless hams, but carving one can be scary if you’ve never done it before. Dont worry though. Its really very easy. Take a look at the cut face of the ham. Youll notice three distinct muscle sections surrounding the bone. First, cut each piece away from the bone. Then, cut them into pieces that are easier to handle. Using a sharp thin bladed carving knife. Cut along the fat line that separates each section, insert the knife deep into the ham. You may hit bone, but just work the knife around it. To cut the meat from the joint, removed a section of ham than simply carve it into slices. Then do it again with the other pieces of ham. Don’t throw away the bone; you’ll need it for soup.
Ham is a beloved centerpiece for many holiday meals and special occasions While boneless ham is convenient, many cooks prefer working with a bone-in ham for fuller flavor However, cutting through the thick ham bone can seem daunting to novice cooks.
Have no fear! With the right tools and proper technique, you can cleanly and confidently slice through a ham bone. In this comprehensive guide, we’ll explain everything you need to know to successfully cut bone-in ham, including
- Why it’s important to cut through the bone
- Essential tools for the job
- Safety tips for working with bones
- Identifying the femur and aitch bones
- Making precise cuts around the bones
- Carving the cooked ham off the bone
- Serving ham off or on the bone
- Storing and using leftover ham
Let’s get into the specifics so you can start perfecting your ham carving skills!
Why Cut Through the Ham Bone?
Cutting through the thigh bone and shank bone is necessary for a couple of reasons
- Allows for even cooking when roasting or smoking ham.
- Provides better access to the meat for carving slices.
- Divides ham into manageable portions for serving.
- Maximizes usable ham by removing it from the bone.
- Improves presentation with bone-free ham slices.
Properly cutting around and through the bones ensures you can fully enjoy the delicious ham, while also producing a beautiful platter of sliced meat.
Essential Tools for Cutting Ham Bones
These basic tools will make cutting through ham bones safer and easier:
- Sharp chef’s knife or carving knife
- Sturdy cutting board
- Carving fork
- Meat mallet or cleaver (for cutting through bones)
- Kitchen shears (for loosening meat from bones)
Keep knives razor sharp. Place a damp towel under the cutting board for stability. Work slowly with focus and care when handling bones.
Ham Bone Safety Tips
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Use a sharp knife and proper technique to avoid slips.
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Always cut away from your body for control and safety.
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Apply even, firm pressure when cutting; don’t force the knife.
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Watch your fingers to keep them away from the blade’s path.
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Consider wearing cut-resistant gloves for added protection.
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Discard any bones with sharp edges or splinters after cutting.
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Wash hands, knives, boards and counters after working with raw ham.
Identifying the Ham Bones
Bone-in ham contains two main bones:
Femur bone – The large center bone in the meatiest part of the ham.
Aitch bone – The shorter shank bone near the narrower ham end.
Locate these bones before cutting to use them as guides.
How to Cut Around Ham Bones
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Place the raw ham on a cutting board. Identify the aitch and femur bones.
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Make vertical cuts down both sides of the femur bone. Stop about 1-inch from the end.
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Repeat on both sides of the aitch bone. These initial cuts help stabilize the ham.
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Starting at the shank end, cut alongside the aitch bone towards the femur bone. Detach the meat from the bone.
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Repeat this cut on the femur bone end, working towards the aitch bone.
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Finish separating the ham slice from the bones. Set it aside to further prepare and cook.
Cutting Through Ham Bones
Once cooked, use these steps to carve ham off the bone:
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Place ham flat on a cutting board. Locate the femur and aitch bones again.
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Holding the shank firmly, use a knife to slice through the thin aitch bone near the middle.
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Use a mallet to crack the femur bone at the same midpoint. Apply controlled force.
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Use kitchen shears to fully detach the bone ends if needed.
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Remove the ham bone pieces. You now have two manageable portions for carving.
Slicing and Serving Bone-In Ham
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For rustic appeal, carve slices directly off the bone halves.
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For bone-free slices, carve ham portions off the bones first.
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Cut slices across the grain for tenderness. Slices should be about 1/4 to 1/2 inch thick.
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Arrange artful overlapping slices on a serving platter.
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Serve while hot accompanied by sauces, glazes or garnishes.
Storing Leftover Ham
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Allow ham to cool completely, then tightly wrap portions or slices. Refrigerate.
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Use leftover cooked ham within 3-5 days for best quality.
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For longer storage, freeze ham up to 2-3 months. Thaw overnight in the fridge before using.
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Enjoy leftover ham in omelets, sandwiches, soups, pasta dishes and more!
With the right preparation and tools, cutting through a ham bone doesn’t have to be an intimidating task. Use a steady hand and precise cuts, allowing the bones to guide you. Take it slow and be cautious. Before you know it, you’ll have beautifully carved, mouthwatering ham ready for an unforgettable meal.
Now that you’re a master at slicing up ham, why not try some fabulous recipes to take your skills to the next level? Here are some mouthwatering ideas:
Maple Brown Sugar Glazed Ham
This classic is so easy but tastes absolutely incredible. The sweet maple and brown sugar complement the salty ham perfectly.
Ingredients:
- 1 bone-in smoked ham (about 10 lbs)
- 1 cup maple syrup
- 1⁄2 cup brown sugar
- 1⁄4 cup Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tsp black pepper
Instructions:
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Preheat oven to 325°F. Place ham in a roasting pan, fat side up. Tent foil loosely.
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Bake 20 minutes per pound, until internal temperature reaches 140°F.
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In a small bowl, combine remaining ingredients. Brush glaze over ham last 30 minutes of baking.
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Let rest 15 minutes before slicing to serve.
Pineapple Brown Sugar Ham
The sweet tropical pineapple and brown sugar make this baked ham truly special. Kids and adults alike will love it!
Ingredients:
- 1 (6-8 lb) bone-in smoked ham
- 1 (20 oz) can pineapple slices
- 1⁄2 cup brown sugar
- 1⁄4 cup honey
- 2 tbsp Dijon mustard
Instructions:
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Preheat oven to 325°F. Place ham in a roasting pan. Score fat in a diamond pattern.
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Drain pineapple juice into a bowl; set pineapple aside. Add brown sugar, honey and mustard to juice. Whisk to combine.
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Bake ham 20 minutes per pound. Baste with glaze periodically.
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Add pineapple last 30 minutes. Cook until internal temperature reaches 140°F.
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Let rest 10 minutes before slicing. Serve pineapple slices alongside.
Rosemary Garlic Ham
The aromatic rosemary and garlic make this easy baked ham recipe truly special. Perfect for holidays or Sunday dinners.
Ingredients:
- 1 (8 lb) bone-in smoked ham
- 1⁄4 cup olive oil
- 2 tbsp minced garlic
- 2 tbsp chopped fresh rosemary
- 1 tsp black pepper
- 1⁄2 tsp salt
Instructions:
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Preheat oven to 325°F. Place ham in a roasting pan, fat side up.
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In a small bowl, combine oil, garlic, rosemary, pepper and salt. Rub mixture all over ham.
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Roast 20-25 minutes per pound until internal temp reaches 140°F.
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Cover with foil last 30 minutes if browning too quickly.
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Let rest 15 minutes before carving and serving.
Be sure to share your go-to ham recipes and carving tips in the comments! Happy ham season, everyone!
How to Carve a Whole Bone-In Ham (For Beginners)
FAQ
What is the best knife to cut a ham off the bone?
How to cut ham hock bone?