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.
How to Carve a Ham
The last step to making the perfect ham is carving it like a pro.
Published May 10, 2016.
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Essential Equipment to Carve a Ham
Paring Knife
A paring knife is allows you to nimbly cut around the bone to loosen the attached slices. (See more ways to use a paring knife for all kinds of kitchen tasks.)
→ Buy our favorite paring knife: Wüsthof Classic with PEtec, 3 1/2-inch
→ Read our review of paring knives
Slicing Knife
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
Carving Fork
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
Carving Board
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.
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