There is nothing more succulent than a honey-glazed ham hot from the oven. To make sure your ham is as tender as possible, it's important to carve the ham correctly. Here are some tips that will make every bite more mouth watering than the last.
Instructions
1. Remove and rest the ham for 10 minutes after cooking is complete. This allows the natural juices to settle within the meat. It also crisps whatever glaze you have as the sugar cools. (Honey glaze or brown sugar glaze are examples.)
2. Trim your ham for optimal cutting. After placing the ham on the cutting board, insert the meat for stability. Next, trim three slices parallel to its length on the thin side of the ham.
3. Turn the ham so that it is now resting on the flat side that you created by trimming the slices.
4. Carve your ham starting at the shank end down to the bone. Each slice of meat should be as uniform as possible. Most ham slices are 1/3 inch to 1/2 inch thick when served at holiday meals. Any thicker and you will be serving "ham steaks."
5. Cut parallel along the bone to release the slices of ham. By carving the ham this way, you'll be able to remove a chunk of ham at one time that is all sliced (in a similar manner to the way that chefs "score" an onion before completely chopping through).
6. Rotate the ham and repeat the steps of the "scoring method" until you've removed the ham from the bone.
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