How Do You Cut a Whole Ham Off the Leg?

To slice a whole cured ham you need a few supplies. Use a so-called ham holder in which you fasten the ham with the leg up. It is usually screwed to the leg bone so that it is tight and stable. It’s best to use two different knives to work with as needed – a long, flexible carving knife and a smaller, broad-bladed one. Stainless steel is a good material for the blade. Make sure both knives are well sharpened.

First, you need to remove the rind. To do this, start with an incision about two centimeters deep in the leg, directly under the bend of the joint. Now peel the ham in this direction. If you don’t want to use all of the ham at once, remove only as much rind as you need, as it protects the ham and its flavor. The rind must be very thoroughly removed from the surface, otherwise, the ham will taste bitter. Using even knife cuts, carefully separate the rind into individual strips.

In order to be able to store the cut whole ham later, the rind should never be thrown away. This way you can cover the cut surface of the ham with it again later if you don’t use it up. This will prevent it from drying out. It is best to put a light cotton cloth over it.

Then cut thin slices of ham from the leg in the direction of the wide leg, i.e. from top to bottom. Cut as parallel as possible and only exert a little pressure with the knife. Ideally, the slices are about three to four centimeters wide and, above all, wafer-thin, since air-dried ham is quite al dente. In addition, the ham aroma unfolds better.

Once you reach the bone, slice around it to separate the meat. It may be easier to loosen the slices here with the smaller knife. This can be especially necessary with the ham shoulder. Once the top leg is cut open, turn the whole ham around its own axis in the holder and cut the side that has been facing away from you.

When so much meat has been removed that you cannot slice anymore, carefully separate the remaining meat from the bone. It is suitable, for example, as a basis for stews, soups, and broths. The bone can also be used to flavor broths, soups, and stews.