ham presentation- how to cut?

eggor · July 2005

I just pulled two shank end hams out of the freezer and put in the fridge to defrost. Will probably do a variation of Dr Chickens method. I may end up getting two additional butt-ends. [p]This is all for a wedding reception. But i'm not sure how i should cut all of this up and make look decent and satisfy the masses.[p]Should I go with thicker steak cuts, thinner sandwich rough cuts, or borrow a meat slicer and go for a deli shaved?[p]The wedding is less than a week away, and informal.[p]I know this a personnal preferance kind of question, so chime in if you like.

Rumrunner · July 2005

eggor, Ok I'm back [p]Here is what I would do. Cook your hams as directed (and yes Doc Chicken's ham is good). Once they cool down, take a thin bladed knife and poke in around the bone as far as you can. Now, follow the bone all the around, 360°, if you can. Depending on far back the shanks were cut, you should see at least 2-3 distinct muscle structures. Take the knife and follow along the natural seams (if cooked properly, they will practically fall apart) and remove the meat from the bones in a hunk. Now, put on your cutting board and slice thin and medium thick slices. This should satisfy most of the guests at the wedding. You probably won't have any left anyway

eggor · July 2005

Thanks Rum, is this how you usually carve your hams? Never heard of doing it like that. Would you choose the shank end over the butt end? If i pick up a few butt ends would you do them the same way.[p]Thanks again

Rumrunner · July 2005

eggor, the Butt end is harder to carve on account of the shape of the 'aitch' bone. I'd stick with the Shank. Don't forget to save the shanks/hocks for soups, stews, beans, etc

eggor · July 2005

Rumrunner,[p]i just ran a google on texas caviar, thought for sure it was gonna come up beans. nope, peas, whoddu thunk.

ham presentation- how to cut?

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