Spiral ham is a holiday delicacy that often comes pre-cooked, pre-sliced, and ready to warm and eat. The butchers do much of the work to make the elegant slices — they slice the leg cut down to the bone and in a spiral from one end to the other. Despite the fancy cut, the ham still needs to be carved before serving.
That's because the spiral cutting doesn't remove the bone; that job is left to the person . Luckily, there is a quick and easy way to do so. Start with a cutting board big enough to fit the ham, juices and some space to maneuver.
Then, grab a carving knife, a serving fork, and a platter or dish to serve the ham. Once the tools are gathered, get the ham and place it on the cutting board. The ham's bone should be parallel with the cutting board, with the bone showing on the front (sliced end) of the ham.
Use the knife to slice around the bone on the front of the ham, freeing the meat from the bone. The slices will begin to fall onto the cutting board. Use the serving fork to gather slices and take them to the platter or serving plate.
A few considerations before slicing There are a few things to consider as you prep the kitchen and the ham for cutting like a pro. The first and most important is rest. A ham should never be sliced fresh out of the oven.
Like any other roasted meat, a spiral ham , so the meat relaxes and the juices redistribute throughout the cut. Let it rest for about 15 to 20 minutes before first cutting into it. If you slice it fresh out of the ov.
