Once you’ve brought the ham out of the oven, hold on for a minute. Actually, 15 minutes is more like it—that’s how long you’ll want to let your ham rest before carving. Letting the meat rest is important for two reasons. First, it allows the juices to redistribute, so the meat doesn’t lose all its moisture (and tons of flavor) when you cut into it. Second, it helps you avoid burning yourself. Sound good? Good! Now, keep that meat warm during the resting period by covering with aluminum foil.
With your ham rested and ready, here’s what you’ll do next:
1. Place ham on a large cutting board with fat side up and bone facing you. Cut ham in half, avoiding the bone.
2. Place boneless side of ham, fat side up, and cut into slices. Cut slices from bone-in portion, cutting away from bone.
The instructions above are for a bone-in, unsliced ham. If your ham is spiral cut (i.e. pre-sliced), a little bit of knife work will make it easier to serve.
- If your spiral-cut ham is bone-in, set ham on cutting board with bone-end up. Use your knife to cut through the seams—the lines that radiate out from the ham bone. Then, cut around the bone. With that, your ham should fall into beautiful slices.
- If your spiral-cut ham is boneless, just cut through slices with a knife to make sure they’re loose and easy to grab with a fork.