- Place the ham on a cutting board and cut 2 or 3 slices from the thin side of the ham, parallel to the length. Turn the ham over to rest on the flat side made by cutting the wedges.
- Starting at the end of the shank, cut the ham crosswise, all the way to the bone, holding the ham firmly with a carving fork.
- To remove the wedge, cut it parallel to the bone after cutting the slice. Serve the slices on a plate.
- Carve slices from the other side of the ham in the same way.
Is there anything I can use other than a bone saw
Bone saws, machetes, and knives are the three most common hand tools used in cutting. Let’s look at each one by one.
Bone saws are similar to hacksaws in that they often have band-type blades held in a hacksaw-style frame. As a result, many new butchers assume that the handy hacksaw on the workspace wall can also serve as a meat and bone cutter. Sure you can, but don’t expect it to be easy. Because the teeth of the hacksaw are smooth, shallow, and closely spaced, they will quickly clog if used to cut meat or bone. A bone saw, on the other hand, has larger, deeper, and wider teeth that cut through meat and bones easily and quickly, providing a smooth, flake-free finish without clogging.
Frame size is another important variation between the two types of saws. The most common length for a bone saw blade is over 2 feet, while most hacksaw blades start just under one foot. The larger size has a number of benefits, but price is not one of them. A bone saw frame with a 25 1/2 inch blade costs $50 in my neighborhood.
Fortunately, there is a way out: for about two dollars, most meat packers will sell you a bone saw blade. Buy a knife, take it home, make pins on each end, cut the knife in half along the hacksaw with a side cutter or similar tool, drill holes in each end of each blade to receive the retaining pins on the hacksaw frame, and you have supplies. bone saw blade for two years (at least).
If you can’t find a bone saw blade in your area, buy the coarsest toothed hacksaw blade you can find and use it as a last resort.
Butcher’s knife: Of the three basic cutting tools, the bone saw, the knife, and the butcher’s knife, the knife is the simplest to do. While professional butchers can use this evil-looking utensil for a variety of tasks, beginners can use it to cut softer, smaller bones like ribs. If you plan to do a lot of cutting, this tool is a good investment, but you don’t need a tool to do a good job cutting the occasional meat.
Knives: I learned which knife style is ideal for cutting meat through trial and error: I gathered every hunting, fishing, kitchen, and butcher knife I had, borrowed as many as I could from friends, and placed each one at its own pace. . Give it a try! Assuming that all blades you get are equally sharp and correct, determining the size and design that best suits your cutting style shouldn’t take long.
Removing meat, for example, is one of my personal butchering techniques. That means I make a lot of precise cuts, a lot in small spaces where a wide-bladed butcher’s knife would be a hassle. A long, thinly barbed, narrow-bladed design known as (what else?) a boning knife is the best choice for this type of job. These knives resemble fish filler in appearance and can be found almost anywhere that sells cutlery. My personal favorite is the bespoke fillet knife which I grind to shape from an old rusty butcher knife I got at a yard sale, but a good fillet knife with a large handle (rather than the shapeless, thin handle typical for cheaper models ) can be used. destination.
How do you cut the ends of the ham butts
The ends of the ham are usually softer, have a more fatty flesh, and provide a deeper flavor.
1. Place the ham on a cutting board with the cut side down. Remove the boneless cuts of meat by carving along the bones.
2. Transfer the boneless portions to a serving tray and slice against the grain.
3. Carve the remaining meat off the bone by inserting a fork into the meat near the bone and cutting horizontal slices as shown. Place the slices on a serving plate and serve.
For Christmas, how do you carve bones in ham
- Cut around the bottom and sides of the skin in half with a small, sharp knife.
- Gently slide your hand under the skin and pull the skin away from the fat. Slowly peel back the layer.
- Cut the skin near the bottom of the leg with a knife and remove it completely.
- Remove skin and excess fat from the ham by turning it over.
- Start by slicing the ham at an angle.
- Turn the ham over and continue slicing until the bone is reached.
- Run the knife around the ends of the bones once the bones are visible, then continue slicing.
What’s the best way to carve ham
Step 1: Cut around the bone with a paring knife while the ham is on the side to free the associated slices. Step 2: To remove an entire piece, switch to a carving knife and slice horizontally over the bone. Step 3: Slice along the bone to remove any remaining meat by turning the ham side down.
