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Heads up! Hams have a lot of tissue, so as you remove slices, you’ll likely need to go in and cut more tissue to release the slices from each other. After this, when you cut down between each slice, pieces of ham should fall off the bone. Slice along these lines to cut the meat into sections.
You’ll see clear fat lines or natural breaks in the meat. After some meat has been taken off the bone, you’ll be able to go back in and cut around the bone further down. Some of your top slices may naturally start to fall off after this simple cut. Using a sharp pairing or chef’s knife, cut all the way around the bone to loosen the meat around it. Sharp knife (chef's knife or paring knife).And we're pleased to report, that this can be done in two very easy steps. Because the slices are cut down to the bone for you, all you need to do is get them off the bone. Not only does a spiral ham allow the glaze (the best part!) to cover more surface area between each and every slice, it also makes carving so much easier. With the right type of ham (see below!) and a super easy technique (honestly, it's nothing like carving a turkey), you can serve your hungry guests in no time. There's no need to stress about being tasked with carving the ham.
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