1.25 pound bone-in or boneless smoked ham steak; 2 tablespoons pure maple syrup; Instructions. The Master slicer Severiano Sanchez teaches us how to cut a Cinco Jotas Purebred Iberico Bellota Ham. If you're shopping for the best possible cut of ham to put in your freezer, choosing a lower-moisture ham product is just the first trick in your arsenal. Place ham on a large cutting board with fat side up and bone facing you. How to Cut Paper Thin Slices of Cured Meat (with Pics), Whole Muscle Charcuterie Online Meat Curing Course - Click Here. Slow even slicing with some backward and forward strokes seems to work very well (Quite different to single stroke sashimi or gravlax slicing). You push down onto the cured meat and a bit of pressure is needed whilst horizontally slicing slithers of meat. As a bonus, you get a 40-page booklet on the theory, equipment & process of cold smoking all sorts of food (this ties in with meat curing as well). Knife recommendations here from some decent chef knives I am familiar with. I've made an online video course on 'whole muscle meat curing', it's rich in detail. Having been lucky enough to learn inside fine dining kitchens through to backyard smoking sessions. Usually, I pull out the deli slicer for ham, I can get the wafer-thin slices or thicker cuts you see at the deli. I primarily use an Arcos Iberian Spanish flexible blade knife, it is 10″ and really incredibly sharp and holds it’s edge when you touch it up. the seams, which are the natural breaks in the muscle. Of course, if it’s fully dry, tearing it with your teeth is the no tools option. If you find it difficult to work with your ham, take a slice or two off the bottom so it will sit flat on your cutting board. For a 6-quart slow cooker, about a 5 to 7-pound ham works best. Most importantly how it’s used of course, practice does help I have found over the years. Bake at 275°F for approximately 15-18 minutes per pound until heated through. Having the Granton blade which creates pockets of air to prevent the knife from sticking helps. First, place the raw ham on a cutting board. Cooked salami or hot smoked salami will also be different to slice but the same technique works in my experience. As in the contramaza (narrow end), we will start the maza (thicker end) peeling and removing the fat before the ham. Feedback for the course has been overwhelmingly positive. For harder cured meats, some light pressure may help.. ch Prosciutto knife (awesome knives I wrote about here). Placing the cut side down helps trap moisture in the ham. Cover with aluminum foil. The narrow blade which is sharp will give the best results for slicing salami thinly. Because of the variations in cured meat, I will try and breakdown what I have learned into the below styles to give you some ideas. If kept in the refrigerator, Ham will stay fresh for 7 to 10 days. Whole hams are inconveniently large, so they're usually cut into "butt" and "shank" portions, which are the upper and lower part of the ham respectively. 2. With this little tutorial (and maybe some extra help from YouTube) you’ll be able to make sure your Hempler’s ham looks as good as it tastes. But it’s only really worth looking into if you are regularly curing ham, bacon etc. ham along with your favorite accompaniments, such as mashed or sweet potatoes, corn and other fresh vegetables. Pat the ham steak dry with a paper towel and cut in half if needed to fit in the skillet. My 8″ chef knife can work ok also. The harder or more dry style cured meat like prosciutto or coppa, can be quite a challenge. All you need is your slow cooker, a precooked ham and whatever ingredients you'd like to add as the glaze. -After your ham is done cooking let it rest for several minutes before carving to allow the juices to redistribute. Granton / teardrop can help here – see below for more details. The Victorinox 12″ Fibrox is a beast. If you buy whole cured meats or make them regularly, a meat slicer can be a great asset. Spiral cut ham can be used instead of whole boneless ham. >>. 1. Now that your ham is securely on your board, make thin, even slices across the top running perpendicular to the bone. Check out a little video I did and more info on the course page. There are several more. Chilling again will help firm the meat and fat. If you don’t want to end up with dinner plate-size ham slices out of the center of the ham, you can cut it in half first. But you eat with your eyes first, so to make sure your presentation matches the quality we’re giving you tips on how to carve a ham like a pro. Also, will mention at the bottom the deli slicer of my dreams! From doing courses, trial & error and reading extensively – finally, I thought it was time to share my passion online. Bake the ham for about 10 minutes per pound until it is just warmed through. On one side of your ham, running parallel to the bone, cut 1-2 slices off the ham to create a flat spot so it will rest on your cutting board without rolling around. Canned hams, which are made by pressing together scraps of ham, are best avoided entirely. I find doing long strokes or even 1 stroke through the meat instead of a sawing motion helps a lot for softer cured meats like thicker cuts of gravlax. 2. Cold Smoking and Whole Muscle Charcuterie! There are affiliate programs and is compensated for referring traffic and business to these companies. If you want to achieve this, you have to look at the semi-professional slicer. This has been mentioned above often, have chilled, or par-frozen meat will mean you can slice much easier. Remove the slices; trim larger ones into smaller pieces if desired. Tip –Since the salmon is firm it doesn’t take much pressure to slice, the key is to let the knife do the work. Salumi has generally been air-dried for several months or if you have done the short normal fridge method. This site is owned by eatcuredmeat.com, it participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. How to Carve a Boneless Ham. I have several types of sharpening systems, primarily I can use a sharpening steel to keep this knife very sharp (sharp enough to shave with). This knife is on my wishlist because it has the potential to thinly sliced cured meats. Place CENTER of oven. The biltong slicer is the great bit of kit, I use one of these for quick easy chopping. They can look a bit intimidating, but once you get your head around the basics and adhere to a bit of safety, you will get those wafer-thin slices happening! Delish. Tip  – Sometimes you might buy a salami that is too soft or hasn’t dried enough, either leave it hanging in a cool area inside or in the fridge for a few days to dry out more. They are more designed for ham or cheese slicing for instance, which is 1/8 inch thick. Cut vertically across the ham into slices of desired thickness. Too dry, means intense flavor but of course, it becomes challenging to eat. Here is a further review I put together of some recommended knives for this application. Consider the meat's weight when determining how long to cook it, as the baking time is dependent on the ham's size. Place spiral ham cut-side down on the lemons and cover loosely with foil. Step 1, Prepare to score. Of course, it was an investment – since I do a lot of slicing it just made sense. Place the ham so the cut side is facing up. Place ham in shallow roasting pan. 2. But narrow gradients also means more maintenance generally. Serving a boneless ham is especially easy, as there are no bones to cut around. Boneless Ham takes approximately 12-24 hours to thaw in the refrigerator. Since I upgraded to a professional slicer for home use, it’s been a game-changer. It’s not nearly as hard as you think. Sugardale bone-in hams are generally larger than a boneless ham – and they’re packed full of delicious, traditional ham flavor. Transfer slices to a serving platter. 23 Videos, docs, recipes, and cheat sheets - The platform podia is ad-free and has an instant messaging service built-in, I'm here for you 1-on-1 as well. It also prevents the glaze that normally comes on spiral sliced hams from drying out or getting stuck to the bottom of the pan. Set aside. Pierce your fork into the top corner of the meat. Then lay the flat side down on the cutting board. Serve at Room Temperature The Boneless Hams are fully cooked and ready to enjoy. The reforming allows for this type of boneless ham to contain some marbling of fat which increases flavor, or to trim fat so that the ham is lower in calories. Spiral-cut ham is a holiday staple that can feed a hungry crowd, but getting around the bone can be a chore. Some boneless hams are quite large around. For a 1/4 inch cuts then a sharp Chef knife can do a reasonable job. For larger ham roasts, increase cooking time to about 4 to 5 hours for a 7 to 10-pound cut. Granton blade can assist in minimizing the meat sticking to the blade. Cooking it at 325 degrees Fahrenheit for about 15 minutes per pound should do the trick, depending on the type of ham (whole or half, bone-in or no bone ― these specifics are outlined here). The glazing process should take about 30 minutes. It’s really old, the brand has worn off it. This is where the flexibility of the blade is very important also. I have found you have to develop a technique depending on what you are slicing. Give yourself space to work and don’t crowd yourself! It can vary a lot depending on how much fat and what type of meat you are cutting. . Heavy aluminum foil … Cut along a natural muscle seam. Your knife should be sharp and at least as long as the length of your cuts. Use a long blade knife – ham or brisket knife is ideal; Cut vertically the desired thickness; The deli slicer can do a fantastic job of even slices at the perfect thickness you prefer. It depends on if the biltong/jerky is dry or wet. On my shopping list currently, if you have tried it would love to get some feedback. The scores should extend all the way from top to bottom on each side of … Cook for 6-8 minutes, turning about half-way through until it is done to your liking. How to Thinly Slice Cold Smoked Salmon or Gravalax. Cover the ham with heavy aluminum foil. Gently pull the meat apart, and cut around and down the lengths of bone. It will take roughly 15 minutes per pound to "cook" a boneless ham. Repeat the glazing process several more times until all of the glaze is on the ham. From about $250-$350 you can have a machine that will provide precision. For firm cured meats, it sometimes takes firm pressure to get the desired cut. A trolley is wheeled to your table presenting glorious prosciutto. Do not overheat! Once the ham has been turned, a cut is made with the peeling knife of a wedge shape on the upper leg side to start slicing it. Continue to cut along the bone from the broad end of the pork shoulder over to the tapered end to fully expose it. 2. 2. Available year-round, Sugardale bone-in hams are a great option for soups, quiches, salads or pasta dishes. The top and bottom pieces will fall away from the bone, but the smallest section will remain attached to the bone until you cut it away. Next, run your knife along the bottom of the slices parallel the bone to release the individual slices. On occasion, a boneless ham is not a continuous cut of meat but is instead reformed from pieces of meat. The knife has a row of teardrop concave areas spread across the blade, these are also called hollows. Somewhat like a fish filleting knife. Since the thickness can really change the perceived level of saltiness, doing it accurately makes quite a bit of difference. Refrigerate unused portions immediately. Presumably, this is due to the binding that occurs at colder temperatures. Spiral-cut ham is a holiday staple that can feed a hungry crowd, but getting around the bone can be a chore. Add the bacon to a large frypan or skillet over medium-high heat. Boneless Half Ham – Place flat side down in pan. My insatiable appetite and passion toward classic Italian dry-cured salumi and all forms of curing and smoking are what drives this website engine. Your semi-boneless ham has just one bone running through it. Pushing down will not produce good results for softer cured meats. -Use a  large cutting board. A sharp chef knife can work well, the prosciutto and brisket knife both can produce better results. First, choose your cut wisely. Give yourself space to work and don’t crowd yourself! But it’s only really worth looking into if you are regularly curing ham, bacon etc. The deli slicer can do a fantastic job of even slices at the perfect thickness you prefer. Most important rule, if it isn’t running – turn it off at the power-point switch. How to Make Brown Sugar Bourbon Glazed Ham Don't Make These 10 Ham Mistakes What is a Spiral Cut Ham? No matter what type of ham you’re carving, keep the following things in mind: -Use a  large cutting board. A sharp knife is just the first thing, and there are a few other options below also. The ham is ready when the internal temperature reads 140 F. It can make cutting large soft items very easy. Use your knife to make shallow, diagonal cuts across the ham. Place boneless side of ham, fat side up, and cut into slices. When I use this for wafer thin-slicing it does the best job, without pulling out the deli slicer for large volumes of slicing. The Granton blade has the advantage too, creating the air pockets, so the meat doesn’t stick. If you want to brown the glaze, remove the aluminum foil and roast for an extra 10 minutes. With this little tutorial (and maybe some extra help from YouTube) you’ll be able to make sure your, Learn more about our safety precautions here. A boneless, sliced ham makes a tasty and convenient holiday meal. Make sure that it sits squarely and securely on the board, so that it won't rock around while you cut. Here’s a simple method for carving and serving ham to your guests. but it takes some time and practice like anything. It’s not nearly as hard as you think. If you’re in charge of carving the ham this year, don’t let the task intimidate you. With the thicker piece of the meat on top, use a fork to steady the ham and cut along the top of the bone to loosen the boneless meat. Slice through the ham along the seams, which are the natural breaks in the muscle. Guide your carving knife along the muscle lines, or the fat around the bone. Take your passion for food to the next level with these skills! It just depends on how fresh the salami is. It depends on if the biltong/jerky is dry or wet. 3. It’s a really good habit to get into. This is due to having a very narrow blade that doesn’t taper too much from the edge to the blunt end. 23 Videos, docs, recipes, and cheat sheets, Chill, freeze or cool the meat to make the meat firm if applicable, Use the correct sharp knife or meat slicer, Apply the proper technique for the type of cured meat you are slicing, Angle the knife, on approximately 30 – 45° tilt horizontal angle, Slowly slice in one stroke through the fillet, Cut against the meat grain for more tender slices, Apply slight pressure and stroke backward and forward, Look at the knife to make sure the cut is at the desired angle, Use a long blade knife – ham or brisket knife is ideal, Check device is clean & all screws are tight, Turn the switch on and slowly start slicing. If you find it difficult to work with your ham, take a slice or two off the bottom so it will sit flat on your cutting board. A stand is used to hold the leg at a 45° angle and a horizontal cutting motion is used. Hempler’s is proud to offer a full array of delicious hams for your, – including Black Forest, Honey Cured, uncured, boneless, bone-in, spiral sliced, and the. The ham itself should be covered, and the foil should wrap around the edges of the baking dish. Note that the bone is not straight, but bent at an angle. Solid large sharp knives work very well also. 1. Wet being some moisture left in the middle can be cut thinner. I have been reading about these knives; they seem to have a narrower blade thickness. The right knife used with the right technique can work quite well as an alternative. -After your ham is done cooking let it rest for several minutes before carving to allow the juices to redistribute. These are either white or reddish pink. Half hams usually serve between 12 to 16 people. Slicing cured meat wafter thin can be done many different ways. 3. Best use: It depends so much on the thickness of blade, angle, and sharpness. If the ham does not fit into the slow cooker trim off the sides. Place your ham cut-side up on your cutting board and examine the pink, cut surface. Cover spiral ham tightly with foil, no steam escapes. You will still have a firm dried piece of meat ready to be showcased. (It should be out of the way of your cutting knife, but it should be sufficiently deep in the meat to hold it still as you cut.) Many packaged hams come with a glaze that is heated and poured over the ham according to the directions on the package. And as an added perk, you can use the hambone in soups and stews after your ham dinner has ended. 6. Dry cured salami which is reasonably dried out will help. https://www.delish.com/.../a25323442/how-to-cook-spiral-ham-recipe Cut all the way around the bone (if your ham is bone-in). If you want to read about what to avoid and what I have found it necessary, here is a page I wrote with a full rundown. All the best, Tom. Get your next ham dinner into the oven and onto the table fast with a spiral cut ham. So I thought I would share some ideas for different cured meats. How to Carve a Bone-In Ham. Cut vertically across the ham into slices of desired thickness. This also gives you a stable, flat surface to cut on. Sugardale Foods shows you how to carve a half semi-boneless Sugardale ham. 1. Iberico ham, or Jamón Ibérico, the meat from specially reared, acorn-fed pigs, is a great Spanish delicacy, and the way the meat – which has deliciously rich and nutty qualities – is sliced can really enhance the texture, flavour and aroma.. That’s why Cortadoras, the ‘ham slicers,’ can be paid thousands of dollars for their work.. How to Cut Iberico Ham How to Carve a Spiral Ham If you want some tips on slicers for at home, I talk about a few here. When the ham appears, we take the slicing knife and we start slicing thin and small slices. Many ”domestic’ meat slicers slice nicely, but they will never achieve the wafer-thin slice. COVID-19 Update: At Hempler’s, safety for our employees and our products is always our top priority. Hempler’s is proud to offer a full array of delicious hams for your holiday table – including Black Forest, Honey Cured, uncured, boneless, bone-in, spiral sliced, and the Fred Meyer Flame Crafted Ham. 1. You may want very thin if high in salt content or it is a super spicy style. Now the Ham knife is the same name used for the brisket knife it seems, so the technique is very similar. 2. Each score should be about 1/3" deep. Tent the ham and dish with foil to preserve moisture and roast for 20 to 30 minutes, until the ham is warmed through. Place the ham on a serving platter, then use a sharp knife to cut the ham into slices about 1/4- to 1/2-inch thick. This site is about sharing my passion for the craft of charcuterie, cold smoking, low & slow BBQ, wild game and meat curing. Pull the ham out of the oven and drain out the water. Boneless Ham Reheating Instructions: Watch how to prepare a Hempler’s Boneless Ham. If you’re in charge of carving the ham this year, don’t let the task intimidate you. I have experimented with some techniques and gone all-in with specific knives and a decent deli slicer. Spiral ham is completely cooked already (so you can even serve it cold if you want). The angle of the blade is under 15° generally. -Choose a butcher knife. I have put through some boneless roasts. Also depending on the salt content and the flavor, you may want to not have super thin slices. Take the meat out of the refrigerator to stand at room temperature for at least 30 min before serving. Serve an 8-lb. The bone should be perpendicular to the board. Turn the remaining meat carved-side down and remove large boneless sections. A boneless spiral cut ham is a precooked and presliced ham that is easier to carve at serving time. If you have a fine angle under 20° on the knife, you can achieve some form of success. But you eat with your eyes first, so to make sure your presentation matches the quality we’re giving you tips on how to carve a ham like a pro. Cooking Instructions: Sugardale hams are fully cooked and ready to eat. Arrange the ham on your board so the pre-cut side is down. In certain Italian restaurants, the leg is sliced by hand. Because, I always have some form of cured meat hanging around, I sometimes use a specific knife or if the volume is adequate I will pull out the deli / meat slicer. The prosciutto knife does an excellent job for cold smoked salmon or gravlax. Generally, all you have to do is this: Cut the ham free from the package, cover it in foil and reheat it to a good serving temperature. I will go through the different knives and mistakes I have learned. On one side of your ham, running parallel to the bone, cut 1-2 slices off the ham to create a flat spot so it will rest on your cutting board without rolling around. 1. This can definitely be challenging without the right tool, if you want thin slices. Biltong / Jerky. A semi-professional slicer will allow wafer-thin slicing. This may also be called a ham roll and is often seen in deli meats. There are many home meat slicers in the under $200 range that just can not do wafer-thin slicing. For small or medium sized cured meats like coppa & lonza, the normal vertical slicing works well. Single edge Japanese sushi knife can do a fine job here being a narrow blade. Cut the ham in half lengthwise. To thinly slice a ham, either a deli slicer or sharp thin-bladed knife is ideal. Rest assured, we will put the well-being of our people and our commitment to crafting delicious, safe food for our customers above all else. Thanks for dropping by, I’ve been passionate about meat curing for around 20 years now. If you want to read a bit more of a review, find it here. And thus, we’re taking extra precautions to ensure our team is protected. Also, try to let the knife do the work. Stop your cut when your knife hits the bone. Find a sharp, clean chef's knife.Step 2, Slice the ham. But you can study at your own pace with lifetime access- it's packed with content both theory and process I've learned over 15+ years of doing this. Certain home semi-professional deli slicers will also work well. homemade cured meat biltong. Using a ‘ham’ or prosciutto knife with a reasonable length blade can also be effective for thinly slicing ham. Place the meat carved-side down on the cutting board and cut across the grain of the meat in perpendicular slices.