How To Cut A Spiral Sliced Ham
Olivia Luz
Trim the skin off of the slice.
Guide your carving knife along the muscle lines or the fat around the bone. And smoked by the manufacturer call for heating the ham in a roasting pan covered in foil in a 325 degree oven. Cut these three sections into equal slices. The top and bottom pieces will fall away from the bone but the smallest section will remain attached to the bone until you cut it away.
Here s a simple method for carving and. But i found this approach to be flawed. On one side of your ham running parallel to the bone cut 1 2 slices off the ham to create a flat spot so it will rest on your cutting board without rolling around. You ll still need to carve the slices from the bone but it s.
Place a rack in a large roasting pan and cover the rack with foil. Now that your ham is securely on your board make thin even slices across the top running perpendicular to the bone. Cut along one of these seams from the outer edge all the way to the center. Stop your cut when your knife hits the bone.
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Use a sharp knife and small cuts to trim the skin away from the edges of the ham. Leave the fat behind. Rather than carving the ham by hand the cook must only cut the meat from the bone to have perfect consistent slices. These are either white or reddish pink.
Cut along a natural muscle seam. Place the ham slice down on a cutting board. M any recipes for spiral sliced ham which has been injected with or immersed in a brine of water curing salt and a sweetener. They re pre sliced and pre cooked so they only need enough oven time to warm and caramelize the glaze.
Find the lines of natural separation in the ham. Spiral cut ham is a holiday staple that can feed a hungry crowd but getting around the bone can be a chore. Step 4 insert the boning knife and cut along the separation lines to cut the large spiral cut slices into smaller pieces. In a small bowl stir together jam brown.
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You will use this to help you cook the ham. A fragrant ham has few rivals as the centerpiece of a festive family meal. By the time the center of the meat is warm the exterior is certain to be parched. The ham should have three visible seams of connective tissue between the pink muscle.These are usually lines of fat to separate the meat into two to four sections.
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