How to Cut Through a Ham Bone Like a Pro

A beautiful glazed ham is a great main dish for holidays and other special occasions. But if you don’t know how, it can be hard to get perfectly sliced ham off the bone. It’s important to know how to cut through a ham bone the right way so that your ham slices look like they were made by a professional.

With the right tools and methods, you can easily cut through that stubborn ham bone to release the flavorful meat inside. This step-by-step guide will teach you everything you need to know to slice ham like a pro!

Why Learn to Cut Through a Ham Bone?

Being able to slice smoothly through a ham bone provides several advantages

• Allows you to serve neat, even slices of ham that look appealing on a platter
• Releases more flavor from the bone into the meat
• Lets you buy and serve bone-in hams which are often cheaper
• Provides ham bone to use for soups, beans, and stock
• Saves money compared to buying pre-sliced deli ham
• Builds your culinary skills and confidence in the kitchen

Overall, learning this method gives you more choices for where to buy, cook, and serve tasty ham!

Tools You’ll Need

Having the proper tools makes cutting through a ham bone much easier Here are the essentials

• A good carving knife with a long, thin, tapered blade that works great for cutting ham.

• Carving fork – Holds the ham steady while cutting. Look for a 2-prong design.

• Cutting board – Choose a large, sturdy board that won’t slide.

• Meat cleaver or hatchet – Makes chopping through bone easier.

• Hacksaw – Great for sawing through large bones.

• Butcher’s twine – Secures bone ends after cutting.

• Sharpener – Keep knives and cleavers razor sharp.

Investing in quality tools pays off with better results and easier cutting. Now let’s get to those ham bone cutting techniques!

Method 1: Carving Knife

For many cooks, using a simple carving knife is the preferred method for slicing ham off the bone. Here’s how it’s done:

• Place ham flat side down on a cutting board. Secure bone end with carving fork.

• Make a vertical cut down to the bone about 1/2 inch from the shank.

• Repeat vertical cuts, working toward the other end of the ham.

• Make horizontal slices along the bone to release cuts.

• Flip ham and repeat on other side.

• Tie butcher’s twine around bone ends to secure.

The carving knife requires finesse, but with practice you can achieve beautiful slices. Just take your time and cut against the grain.

Method 2: Cleaver Chop

For a quick, brute-force approach, a sharp meat cleaver is just the ticket:

• Place ham bone-side up on cutting board. Secure with fork.

• Position cleaver blade on the ham above the bone.

• Use forceful, even chops straight down through the meat and bone.

• Make chops along entire length of bone to release meat.

• Flip ham and repeat chops on other side.

• The bone will split open, allowing you to pull meat off.

• Tie twine around bone ends when finished chopping.

Cleaver chopping gets the job done fast, but won’t give you neat slices. It’s ideal if you’ll be dicing ham for recipes.

Method 3: Hacksaw Sawing

Bust out the hacksaw to power through extra-large or tough ham bones:

• Secure ham bone upright in a vise or clamp.

• Wrap bone ends in foil to improve grip.

• Position hacksaw in center of bone and saw back and forth.

• Keep sawing until you break through the entire bone.

• Remove bone and slice off remaining meat.

• Tie twine around bone ends when done.

While messy, the hacksaw practically guarantees victory over stubborn bones!

Ham Bone Cutting Tips and Tricks

• Choose a ham with the meatiest section at the butt/hip end for easier carving.

• Let the cooked ham rest at least 15 minutes before carving to allow juices to redistribute.

• Always carve ham across the grain for tender slices that don’t shred apart.

• For holiday hams, remove the skin first by sliding a knife under and slicing it off.

• Use a boning knife to remove meat adhering closely to the bone.

• Save cut-off ham bones to add rich, smoky flavor to beans, greens, pasta, and soup stock.

• Freeze leftover sliced ham in portions inside freezer bags for quick sandwiches later on.

• Prevent slimy ham by tightly wrapping cut portions and using within 3-5 days.

Mastering these ham carving skills takes patience, but the rewards of beautiful ham slices are worth the effort. Before you know it, you’ll be an expert at cutting through bones!

Frequently Asked Questions About Cutting Ham Bones

Cutting through a tricky ham bone often raises questions for home cooks. Here are some common FAQs:

What’s the easiest way to cut through a ham bone?

For most home cooks, the carving knife method delivers the best results with minimal effort. A sharp, thin-bladed knife allows you to slice smoothly along the bone.

Can I use an electric knife to cut ham off the bone?

Yes, an electric knife with a carving blade can be very effective at slicing ham off the bone. The electric oscillations help it move through meat and bone efficiently.

What kind of knife should I use to cut a ham bone?

Look for a long, narrow, very sharp carving or slicing knife. The thin, tapered blade allows the dexterity needed to cut ham off the bone.

How do I know if my knife is sharp enough to slice ham?

A sharp knife will cut through ham cleanly without requiring excessive pressure. Use a knife sharpener or sharpening steel to restore a razor-sharp edge before carving.

What should I do if my ham bone splinters while cutting?

Splintering bones are hazardous. Remove any bone fragments from the ham before serving. Consider soaking the ham in water to soften the bone next time before attempting to cut it.

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