Ham is one of the most versatile proteins in the culinary world. Whether it is a thick-cut steak for a holiday dinner or paper-thin ribbons for a gourmet sandwich, knowing how to make ham slices that are succulent, flavorful, and perfectly textured is a foundational skill for any home cook. While it might seem as simple as taking a knife to a hunk of meat, the process involves selecting the right cut, mastering temperature control, and employing precise cutting techniques to ensure every bite is consistent.
Choosing the Right Ham for Slicing
Before you even pick up a knife, you must understand the canvas you are working with. Not all hams are created equal, and the type of ham you buy will dictate your slicing strategy.
City Ham vs. Country Ham
City hams are the most common variety found in grocery stores. These are wet-cured, often smoked, and usually come fully cooked. They are moist and tender, making them ideal for standard sandwich slices or thick dinner portions. Country hams, conversely, are dry-cured and aged. They are much saltier and have a firmer, almost chewy texture. These should be sliced very thin—almost translucent—to prevent the saltiness from overwhelming the palate.
Bone-In vs. Boneless
For the best flavor and presentation, bone-in hams are the gold standard. However, they require more skill to slice because you have to navigate the femur bone. Boneless hams are essentially “pressed” meat shaped into a cylinder or oval. While they lack the depth of flavor found in bone-in varieties, they offer a uniform shape that makes achieving perfect, even slices much easier for beginners.
Spiral-Cut Hams
If you are nervous about your knife skills, a spiral-cut ham is a pre-sliced option where the machine has already done the heavy lifting, cutting continuous slices around the bone. Even with these, you still need to know how to “release” the slices from the bone effectively to maintain their integrity.
Preparing the Ham for the Perfect Cut
You cannot get clean slices from a ham that hasn’t been handled correctly. Temperature and “resting” are the two most overlooked factors in the slicing process.
The Importance of Chilling or Resting
If you are making deli-style cold cuts, the ham should be as cold as possible without being frozen. A cold ham is firmer, which allows the knife to glide through without the meat tearing or shredding. If you are slicing a hot, roasted ham for dinner, you must let it rest for at least 15 to 20 minutes after taking it out of the oven. This allows the juices to redistribute. If you cut into it immediately, the moisture will leak out, leaving you with dry, crumbly slices.
Stabilizing the Meat
Safety is paramount when slicing. A large, round ham can roll on the cutting board, leading to uneven cuts or, worse, an injury. To prevent this, always create a flat base. Slice a small sliver off the bottom of the ham so it sits flush against the cutting board. This stability ensures that your downward pressure is controlled and your slices remain uniform in thickness.
Tools of the Trade
You don’t need a professional electric deli slicer to get great results, though it certainly helps if you want paper-thin pieces. For most home cooks, a few high-quality manual tools will suffice.
The Carving Knife
- A long, thin carving knife with a flexible blade is ideal.
- The length (ideally 10 to 12 inches) allows you to make long, sweeping strokes rather than a “sawing” motion.
- A granton edge—those little dimples on the side of the blade—can also help prevent the meat from sticking to the knife.
The Chef’s Knife
- If you don’t have a dedicated carver, a sharp 8-inch chef’s knife works well for thicker slices.
- The key word here is “sharp.” A dull knife will squash the meat fibers rather than severing them, resulting in a ragged appearance.
The Meat Fork
- A large two-tine carving fork is essential for holding the ham in place without getting your fingers too close to the blade.
- It also helps you lift the slices away from the main roast once they are detached.
Step-by-Step Guide to Slicing a Bone-In Ham
Slicing around a bone requires a bit of anatomical knowledge. The goal is to maximize the meat yield while keeping the slices looking professional.
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Step 1: Position and Stabilize
Place the ham on a large, sturdy cutting board. Ensure the “face” of the ham (the side where the bone is visible) is facing your knife hand. As mentioned earlier, trim a small piece from the bottom to make sure the ham doesn’t wobble.
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Step 2: Identify the Bone
Locate the central bone. You will be cutting slices perpendicular to this bone. Start at the smaller end of the ham and work your way toward the thicker end.
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Step 3: Vertical Slicing
Insert your carving fork to steady the meat. Make vertical slices straight down to the bone. Space these cuts based on your desired thickness—about 1/4 inch for dinner slices. Continue making these parallel vertical cuts until you have covered a significant portion of the ham.
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Step 4: Releasing the Slices
Once you have made your vertical cuts, they are still attached to the bone at the bottom. To release them, run your knife horizontally along the top of the bone, underneath the vertical cuts. The slices will fall away cleanly.
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Step 5: Handling the Remaining Meat
Once you have cleared one side, turn the ham to reach the remaining sections. You can repeat the process on the other sides of the bone. Don’t worry about getting every single scrap; the meat left on the bone is perfect for soups or beans later.
How to Make Ultra-Thin Deli-Style Slices
If your goal is to replicate the ham you find at a sandwich shop, the technique changes slightly.
The Partial Freeze Trick
To get ham slices that are thin enough to fold, place your boneless ham in the freezer for about 45 to 60 minutes before slicing. You don’t want it frozen solid, but you want the exterior to be very firm. This prevents the meat from “giving” under the pressure of the knife.
The “Draw” Technique
Instead of pushing the knife forward, place the heel of the knife against the meat and pull it toward you in one long, smooth motion. Using the entire length of the blade reduces the friction and allows for a much thinner cut.
Using a Mandoline or Vegetable Peeler
For very small pieces of ham or garnishes, a mandoline can work, but it is extremely dangerous with meat. Only attempt this with a safety guard. Alternatively, for small curls of country ham, a sharp vegetable peeler can actually produce beautiful, paper-thin ribbons.
Flavoring and Glazing Your Slices
The flavor of your ham slices often depends on what happens before and after the cut.
The Pre-Slice Glaze
Most people glaze the entire ham before slicing. A classic mixture of brown sugar, honey, and Dijon mustard creates a tacky, sweet crust. When you slice through this crust, each piece gets a small “rim” of intense flavor. Bake your ham at 325°F until it reaches an internal temperature of 140°F for a pre-cooked ham, applying the glaze in the last 30 minutes.
The Post-Slice Sear
If you are using leftover ham slices for breakfast, try searing them in a pan over medium-high heat. The sugars in the ham will caramelize quickly. Just 1 to 2 minutes per side is enough to transform a cold slice into a crispy, savory delight.
Storing Your Sliced Ham
Once you have mastered how to make ham slices, you need to keep them fresh. Sliced meat has more surface area exposed to air, which means it dries out and spoils faster than a whole roast.
Refrigeration
Store slices in an airtight container or a heavy-duty zip-top bag. Squeeze as much air out as possible. Sliced ham will stay fresh in the refrigerator for 3 to 5 days.
Freezing for Longevity
If you have sliced a large amount, ham freezes exceptionally well. Wrap small portions in plastic wrap, then place those bundles inside a freezer bag. This prevents freezer burn and allows you to thaw only what you need for a single meal. Frozen ham slices are best used within 1 to 2 months.
Common Mistakes to Avoid
- Slicing with the Grain: Always look at the muscle fibers and slice across (perpendicular to) them. Slicing with the grain results in stringy, tough meat that is hard to chew.
- Using a Serrated Knife: While a bread knife can “cut” ham, the teeth tear the delicate meat fibers, leaving a jagged surface. Stick to straight-edged blades.
- Overcooking: If the ham is overcooked, it becomes brittle. When you try to slice it, it will simply crumble into small chunks instead of forming clean sheets. Always use a meat thermometer to ensure the internal temperature does not exceed 145°F.
Frequently Asked Questions
What is the best thickness for ham slices?
The “best” thickness depends on the use. For sandwiches, aim for 1/16 to 1/8 of an inch. For a main course dinner, 1/4 to 1/2 inch is standard. For country ham, which is very salty, slices should be as thin as possible.
Can I slice a ham that is still bone-in using an electric slicer?
No, you should never put a bone-in ham on an electric deli slicer. The blade will hit the bone, which can shatter the blade, damage the motor, and cause serious injury. Only use electric slicers for boneless ham.
How do I keep the ham slices from drying out after cutting?
If you are serving the slices on a platter, drizzle a little bit of the ham juices or a thin glaze over them. You can also cover the platter tightly with foil and keep it in an oven set to 200°F until it is time to serve.
Why is my ham falling apart when I try to slice it?
This usually happens for two reasons: the ham is overcooked, or you are using a sawing motion with a dull knife. Ensure the ham is rested and chilled (if slicing for deli meat) and that your knife is razor-sharp.
What should I do with the uneven end pieces?
The “ends and pieces” are culinary gold. Dice them up for use in omelets, chef salads, split pea soup, or breakfast hash. There is no need for every slice to be perfect as long as the flavor is there.