{"id":2066,"date":"2022-04-04T08:25:00","date_gmt":"2022-04-04T13:25:00","guid":{"rendered":"https:\/\/toh.test.rda.net\/how-to-carve-a-ham\/"},"modified":"2024-10-01T17:04:10","modified_gmt":"2024-10-01T22:04:10","slug":"how-to-carve-a-ham","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-ham\/","title":{"rendered":"How to Carve a Ham"},"content":{"rendered":"Preparing a meal for a holiday or family celebration can be stressful. Luckily, you can turn the event into a stress-free dinner by serving ham as the main event. Even beginners can learn <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sugar-glazed-ham\/\" rel=\"noopener noreferrer\">how to cook a ham<\/a> because the meat is already cooked or smoked before you purchase it.\r\n\r\nThe trickiest part of serving ham is getting it off the bone. Learning how to cut a ham isn't hard, but it's easy to get out of practice if you only do it once a year. Follow along with our handy guide to learn how to carve a ham.\r\n<h2>What Is the Best Ham to Buy?<\/h2>\r\nThere are several types of ham, so you'll want to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-choose-the-best-ham\/\" rel=\"noopener noreferrer\">choose the right ham<\/a> for your circumstances. For the best flavor, we recommend choosing a bone-in ham. The bone adds extra flavor as it cooks, and it also keeps the meat juicy and moist.\r\n\r\nBone-in hams are sold in a few different options: the shank half and the butt half. The shank half (from the lower portion of the leg) is less expensive, but it's also less meaty and the meat is a little tougher. That said, it's easier to carve because it only has one long bone.\r\n\r\nThe other option is the butt half (from the upper half of the leg). It's larger, more tender and juicier than the shank half because it contains more fat. It's also a little trickier to navigate when carving because the bone has a bit of curve, and the roast may contain part of the hip bone.\r\n\r\nNo matter which you choose, we recommend looking for hams listed as \"half.\" These are large enough to serve about 14 people, and they include the desirable center slices. Looking for the easiest ham to carve? Choose one labeled \"semi-boneless.\" It only includes the center femur bone that's easy to work around.\r\n\r\nThese are the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-holiday-ham\/\">best ham brands<\/a>, according to our Test Kitchen.\r\n<h2 class=\"\">How to Cut a Ham<\/h2>\r\n<h3 class=\"\">Tools You'll Need<\/h3>\r\n[embed_section]\r\n\r\n[embed-content imageid=\"1754765\" title=\"Sharp Knife\" buybutton=\"Shop Now\" linkurl=\"https:\/\/www.amazon.com\/dp\/B00009YBK6\/?tag=tohmke-20\" newtab=\"true\" product_name=\"Wusthof Classic Carving Knife, One Size, Black, Stainless Steel\" product_price=\"150\" product_category=\"Kitchen\" product_retailer=\"CHEF&#039;S ARSENAL\/MARKET WAREHOUSE\" content_rating=\"\" \/]\r\n\r\n[embed-content imageid=\"1754764\" title=\"Carving Fork\" buybutton=\"Shop Now\" linkurl=\"https:\/\/www.amazon.com\/dp\/B083FJXZM5\/?tag=tohmke-20\" newtab=\"true\" product_name=\"OXO Good Grips Stainless Steel Carving Fork\" product_price=\"10.99\" product_category=\"Kitchen\" product_retailer=\"Amazon.com\" content_rating=\"\" \/]\r\n\r\n[embed-content imageid=\"1754763\" title=\"Carving Board\" buybutton=\"Shop Now\" linkurl=\"https:\/\/www.amazon.com\/dp\/B001CMOEWA\/?tag=tohmke-20\" newtab=\"true\" product_name=\"TeakHaus Edge Grain Carving Board w\/ Hand Grip + Juice Canal (Rectangle) | 24&quot; x 18&quot; x 1.5&quot;\" product_price=\"99.95\" product_category=\"Kitchen\" product_retailer=\"Everything  Kitchens\" content_rating=\"\" \/]\r\n\r\n[\/embed_section]\r\n<ul>\r\n \t<li><strong><a href=\"https:\/\/www.amazon.com\/dp\/B00009YBK6\/?tag=tohmke-20\" target=\"_blank\" rel=\"noopener noreferrer\" data-product-name=\"Wusthof Classic Carving Knife, One Size, Black, Stainless Steel\" data-product-price=\"150\" data-product-category=\"Kitchen\" data-product-retailer=\"CHEF'S ARSENAL\/MARKET WAREHOUSE\" data-content-rating=\"\">Sharp knife<\/a>:<\/strong> A dull knife is a dangerous knife. It can slip as you cut through the ham, leading to a situation that will ruin dinner! Spend a quick minute to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-sharpen-a-knife\/\" rel=\"noopener noreferrer\">sharpen your knife<\/a> before getting started. As far as which knife to choose, we recommend a carving knife with a long, thin blade.<\/li>\r\n \t<li><strong><a href=\"https:\/\/www.amazon.com\/dp\/B083FJXZM5\/?tag=tohmke-20\" target=\"_blank\" rel=\"noopener noreferrer\" data-product-name=\"OXO Good Grips Stainless Steel Carving Fork\" data-product-price=\"10.99\" data-product-category=\"Kitchen\" data-product-retailer=\"Amazon.com\" data-content-rating=\"\">Carving fork<\/a>:<\/strong> This may seem like a silly accessory, but the carving fork helps stabilize the ham as you cut. If you only serve a roast once a year, you <em>could<\/em> use a regular fork or a sturdy pair of tongs. However, the carving fork is inexpensive and classy (especially when carving tableside), so we recommend picking one up. If you're in the market for a new carving knife, you can choose one <a href=\"https:\/\/www.amazon.com\/W%C3%BCsthof-Stainless-Carving-2-Piece-9711-4\/dp\/B0979G7YZD\/\" target=\"_blank\" rel=\"noopener noreferrer\" data-product-name=\"W\u00fcsthof Stainless Steel Carving Gift Set, 2-Piece, with Storage Chest, Silver (9711-4)\" data-product-price=\"70\" data-product-category=\"Kitchen\" data-product-retailer=\"Amazon.com\" data-content-rating=\"\">sold as a set<\/a> with the fork.<\/li>\r\n \t<li><strong><a href=\"https:\/\/www.amazon.com\/dp\/B001CMOEWA\/?tag=tohmke-20\" target=\"_blank\" rel=\"noopener noreferrer\" data-product-name=\"TeakHaus Edge Grain Carving Board w\/ Hand Grip + Juice Canal (Rectangle) | 24&quot; x 18&quot; x 1.5&quot;\" data-product-price=\"99.95\" data-product-category=\"Kitchen\" data-product-retailer=\"Everything Kitchens\" data-content-rating=\"\">Carving board<\/a>:<\/strong> You definitely want a carving board that's large enough to hold the whole ham, but you also want it to be heavy and sturdy. There's nothing worse than a board that slides around as you're trying to slice. We recommend using a cutting board with grooves to catch any extra juices for easy clean-up.<\/li>\r\n<\/ul>\r\n<h3 class=\"\">Directions<\/h3>\r\n<h4 class=\"\">Step 1: Set up your carving board station<\/h4>\r\nOne of the most common mistakes is crowding yourself into a too-small area to carve. If your cutting board is too small, you're making this task harder than it needs to be. You'll also want to set up your carving board at a normal working height (don't hunch over the table to carve in front of your guests) and leave yourself some elbow room.\r\n<h4 class=\"\">Step 2: Carve off a boneless section<\/h4>\r\n<img class=\"size-large wp-image-1755128 alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/12\/How-to-Carve-a-Ham-GHTJM17_709_B03_14_4bC.jpg?fit=700,700\" alt=\"How To Carve A Ham - start with a boneless section\" width=\"700\" height=\"700\" \/>\r\n\r\nAfter <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sugar-glazed-ham\/\">baking the ham<\/a> and letting it rest, arrange the ham cut-side down on the cutting board. This positions the bone perpendicular to the board. Use the fork to pierce the top corner of the meat, inserting it deep enough to hold the ham but positioning it out of the way of your knife. Locate the bone and carve down alongside it toward the cutting board, removing the boneless section of meat.\r\n<h4 class=\"\">Step 3: Slice the boneless section<\/h4>\r\n<img class=\"size-large wp-image-1755129 alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/12\/How-to-Carve-a-Ham-GHTJM17_709_B03_14_5bC.jpg?fit=700,700\" alt=\"How To Carve A Ham - slice the boneless section\" width=\"700\" height=\"700\" \/>\r\n\r\nNow that you have a boneless section of ham, carve it into vertical slices. The thickness is up to you, but we recommend 1\/4-inch thick slices. They're thick enough to serve for dinner but thin enough for leftover <a href=\"https:\/\/www.tasteofhome.com\/recipes\/caramelized-ham-swiss-buns\/\">ham sandwiches<\/a>. Set the slices on a serving plate and tent the plate with foil to keep them warm.\r\n<h4 class=\"\">Step 4: Slice the bone-in section<\/h4>\r\n<img class=\"size-large wp-image-1755131 alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/12\/How-to-Carve-a-Ham-GHTJM17_709_B03_14_7bC.jpg?fit=700,700\" alt=\"How To Carve A Ham - slice the bone in section\" width=\"700\" height=\"700\" \/>\r\n\r\nThis part is a bit trickier, but it's not hard with a little practice. Position the ham so the bone is parallel to the cutting board. Insert the fork right next to the bone to hold the ham in place. Make vertical cuts from the top, stopping when your knife hits the bone. Then, turn your knife so it's parallel to the cutting board and make one long horizontal cut along the bone to remove the slices. They'll fall neatly onto the cutting board! Transfer them to the <a href=\"https:\/\/www.tasteofhome.com\/collection\/thanksgiving-serving-trays\/\" rel=\"noopener noreferrer\">serving plate<\/a> with the other ham slices.\r\n<h4 class=\"\">Step 5: Arrange and serve<\/h4>\r\nNow that the ham is sliced, neatly arrange it on the serving plate and get ready to enjoy. Don't forget to save the ham bone!\r\n<h2>What Should I Do with the Ham Bone?<\/h2>\r\nNo matter how well you carve the ham, there's always a decent amount of meat remaining on the bone. It's not worth serving to your guests, but don't throw it out. If you scrape the bone with your knife, you'll end up with a lot of small, uneven pieces of meat. They're perfect for a\u00a0 <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mother-s-ham-casserole\/\" rel=\"noopener noreferrer\">ham casserole<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/ham-and-broccoli-baked-potatoes\/\" rel=\"noopener noreferrer\">stuffed baked potatoes<\/a>.\r\n\r\nThe bone itself is worth saving, too. It will infuse <a href=\"https:\/\/www.tasteofhome.com\/recipes\/old-fashioned-split-pea-soup-with-ham-bone\/\">split pea soup<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/u-s-senate-bean-soup\/\" rel=\"noopener noreferrer\">bean dishes<\/a> with a ton of extra flavor. If you're not ready to use it right away, freeze the bone in a freezer-safe bag. It will be good for about six months in the freezer.\r\n\r\nBefore you go, make sure to check out our favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-best-easter-ham-recipes\/\">Easter ham recipes<\/a>!\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"<p>Learn how to cut a ham and carve a bone-in ham or semi-boneless ham like a pro. We&#8217;ll also tell you what to do with the ham bone when you&#8217;re finished.<\/p>\n","protected":false},"author":5757,"featured_media":1755132,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[304430,307389,304408,304368,303887,306848,307307,307383,303883],"categories-v2":[308830,310418,308813,308745,308478,309603,310342,310410,308476],"coauthors":[34638,50034],"acf":{"long_pin":"","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Carve a Ham: Tips &amp; Advice I Taste Recipes<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-ham\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"How to Carve a Ham: Tips & Advice I Taste Recipes","description":"Learn how to cut a ham and carve a bone-in ham or semi-boneless ham like a pro. 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Mattison","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-ham\/#article","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-ham\/"},"author":{"name":"Peggy Woodward, RDN","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/538011192896be336c6166864697af8d"},"headline":"How to Carve a Ham","datePublished":"2022-04-04T13:25:00+00:00","dateModified":"2024-10-01T22:04:10+00:00","mainEntityOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-ham\/"},"wordCount":1140,"commentCount":0,"publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-ham\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/12\/how-to-carve-a-ham-GHTJM17_709_B03_14_8b-FT.jpg","keywords":["Easter","Ham","Holidays","Holidays &amp; Events","How To","Ingredients","Meat &amp; Poultry","Pork","Test Kitchen"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-ham\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-ham\/","url":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-ham\/","name":"How to Carve a Ham: Tips & Advice I Taste Recipes","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-ham\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-ham\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/12\/how-to-carve-a-ham-GHTJM17_709_B03_14_8b-FT.jpg","datePublished":"2022-04-04T13:25:00+00:00","dateModified":"2024-10-01T22:04:10+00:00","description":"Learn how to cut a ham and carve a bone-in ham or semi-boneless ham like a pro. 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In addition to curating recipes, she writes articles, develops recipes and is our in-house nutrition expert. She studied dietetics at the University of Illinois and completed post-graduate studies at the Medical University of South Carolina to become a registered dietitian nutritionist. Peggy has more than 20 years of experience in the food industry and is an avid baker at home.","sameAs":["https:\/\/www.facebook.com\/peggy.woodward.92","https:\/\/www.linkedin.com\/in\/peggy-woodward-rd-1493532b"],"url":"https:\/\/www.tasteofhome.com\/author\/peggy-woodward\/"}]}},"publishpress_future_action":{"enabled":false,"date":"2025-06-28 23:39:19","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-ham\/","author_details":{"5757":{"ID":5757,"user_url":"","user_email":"Peggy.Woodward@TrustedMediaBrands.com","user_nicename":"peggy-woodward","user_login":"p_woodward","display_name":"Peggy Woodward, RDN","first_name":"Peggy","last_name":"Woodward, RDN","description":"Peggy is a senior food editor for Taste Recipes. In addition to curating recipes, she writes articles, develops recipes and is our in-house nutrition expert. She studied dietetics at the University of Illinois and completed post-graduate studies at the Medical University of South Carolina to become a registered dietitian nutritionist. Peggy has more than 20 years of experience in the food industry and is an avid baker at home.","type":"wpuser"},"375230":{"ID":"375230","display_name":"Lindsay D. Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. 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