Carving Leg Of Ham

If your ham still has rind on it place ham skin-side up and run a sharp knife around the ham halfway up starting at the butt end opposite to the knuckle endhock of the leg and work your way around to the hock end on each side.

Carving leg of ham. The ham holder usually has a wooden or metallic base and some metallic supports on which to secure the leg in the correct position. Next make a cut at an angle to the first to remove a small wedge of ham. The lower leg is secured firmly in the arm with the hoof raised up while the thigh rests on a sturdy base.

Weekly Recipes Straight To Your Email Subscribe. Place your Iberico ham leg on a stand ready for carving. If the ham has been left exposed to the air for a while slice off and discard the first layer of exposed meat because this will be dry tough and inedible.

Then run a small sharp knife under the rind around the bottom opposite end to hock and each side of the ham to about halfway up. Secure the ham with the chefs fork and cut a few slices from the thin side of the leg. We start carving the ham from the highest part.

Turn the ham over and remove any excess skin and fat. Doing this will create an even base for you to turn the ham onto in order to steady it while you continue slicing. You just want to remove the skin.

The first thing is to buy the carving gear. The leg bone is pretty much in the center of the ham which means you have to cut around it. Step 2 Run the tip of the knife around the bone on the underside of the ham.

Learn how to carve a ham with our easy step-by-step guide. When deciding where to start carving look at the face of the ham the largest end and. Whole cooked bone-in hams come in all shapes and sizes.