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.
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Essential Equipment to Carve a Ham
To carve a ham like a pro, you'll need a few pieces of equipment.
Paring Knife
A paring knife allows you to nimbly cut around the bone to loosen the attached slices. A paring knife's diminutive size makes it more maneuverable and better able to hug curves than bigger knives (such as a chef's knife), so we reach for a paring knife when control is paramount.
The Best Paring Knives
The best paring knives prove good things come in small packages.
Read Our ReviewSlicing 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.
The Best Slicing Knives
For slicing that brisket, roast, or holiday turkey, ditch your main blade and grab this special, long knife.
Read Our ReviewCarving 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.
The Best Carving Boards
We found the best carving boards for carving your juiciest roasts, chops, and steaks.
Read Our ReviewHow 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.
Step 1: Cut Around the Bone
With the ham on its side, cut around the bone with a paring knife to free the attached slices.
Step 2: Remove the Top Section
Switch to a carving knife and slice horizontally above the bone to remove the entire section.
Step 3: Slice Along the Bone
Turn the ham to cut side down and slice down along the bone to remove the remaining meat.
Step 4: Separate the Slices
Carefully cut between the slices to separate them.
