Our foolproof method for a perfectly moist spiral-sliced holiday ham starts with a bone-in ham, preferably shank-end because they contain less gristle and fat and are easier to carve than butt-end hams. Here's a step by step guide on how to carve a ham for perfect, celebratory-worthy slices.
Essential Equipment to Carve a Ham
A long knife is ideal for slicing the meat horizontally above the bone and through the spiral-cut slices, towards the back of the ham. We prefer the Granton edge (scalloped divots) for cutting even slices.
→ Buy our favorite slicing knife: Victorinox 12" Fibrox Pro Granton Edge Slicing/Carving Knife
→ Read our review of slicing knives
When slicing meat, a carving fork is the best option for holding the roast firmly in place while keeping your hand out of harm’s way.
→ Buy our favorite carving fork: Mercer Cutlery Genesis 6-Inch High-Carbon Carving Fork
→ Read our review of carving forks
A carving board is a necessary upgrade from a cutting board since it boasts a trench that traps liquid from a juicy roast. It also should be durable, handsome, and easy to clean.
→ Buy our favorite carving board: J.K. Adams Maple Reversible Carving Board
→ Read our review of carving boards
How to Carve a Ham
Despite the name, spiral-sliced hams are not fully sliced. Here’s how we neatly finish the job of freeing the cooked slices from the bone.