As a southern cook who loves making hearty country recipes, I do a lot of cooking with cured country hams. While the bold, salty flavor of country ham is iconic, achieving perfect slices can be tricky for beginners. Through years of practice, I’ve mastered the proper technique for slicing and storing country ham to get beautiful cuts every time.
In this article, I’ll share my foolproof process for preparing country ham, from selecting the right ham to expertly slicing and storing it. These tips will help you make the most of this delicious southern specialty. Let’s dig in!
How to Choose the Best Country Ham for Slicing
Not all country hams are created equal when it comes to sliceability. Here’s what to look for:
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Bone-in – The bones make slicing much easier by providing guidelines to follow. Boneless hams tend to crumble.
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Medium cure – Very lightly cured hams are too soft while heavily cured get too hard. Look for 6-9 month cure times.
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Trimmed fat – Some fat is good but too much can make slicing messy. I look for 1/4 inch layer or less.
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Reputable producer – Well-made hams hold their shape better, I like Clifty Farm and Benton’s,
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No cracks or dry spots – Check that the ham has no major natural fissures which can cause breakage when slicing.
While my techniques work for any true country ham, starting with one that’s optimized for slicing makes the job much less frustrating.
How to Prepare a Country Ham for Slicing
Proper prep is key to slicing success. Here’s how to get your ham ready:
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Rinse and scrub – Give the ham a good wash in cool water to remove any mold, dust or debris.
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Trim excess fat – Use a sharp knife to slice off any thick sections of fat, leaving about 1/4 inch.
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Remove skin – Carefully detach the skin using a knife with a rounded tip. Start at the hock end and work upwards.
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Place in vice clamp – Secure the ham firmly in a vice, hock end up. This keeps it stable while slicing.
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Sharpen your knife – Use a long slicing knife with a rounded tip and ensure it’s professionally sharpened.
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Have moist towels ready – Wet paper towels will be used to moisten the cut surface as you slice.
Proper prep sets you up for clean, professional looking slices. Now let’s get into the actual slicing techniques.
Step-by-Step Guide to Slicing Country Ham
With your sharpened knife and ham secured in the vice, follow these steps:
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Orient the ham vertically with the hock end at the top. Make an initial horizontal slice about 1 inch thick to create a flat surface.
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Make a vertical slice parallel and just to the side of the aitchbone (leg bone). Cut downward from hock to butt end.
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Continue making vertical slices, working your way across the ham. Keep slices 1/8 to 1/4 inches thick depending on use.
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Periodically dip a paper towel in water and pat the cut surface of the ham to keep it moist.
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Angle the knife slightly inward against the bone when slicing to prevent the slices crumbling.
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Turn the ham clockwise
Cutting into a Traditionaly Cured Country Ham after 22 months!
FAQ
How to carve a Virginia country ham?
How do you know when country ham slices are done?
How thick should country ham be sliced?
How do you slice a fully cooked country ham?
The best way to slice our fully cooked country ham is parallel to the bone. Compared with slicing the ham straight across, this is the best way to ensure the tenderness of your country ham. Storing our fully cooked country ham is easy! Just keep it in a cool, dry place until you’re ready to use it (be sure to check the “best by” date).
How do you cut a country ham at room temperature?
Country Hams are easier to slice at room temperature. Bone-In: Prepare the ham for cutting by placing it securely on a flat surface, dressed side up. Secure the ham safely by holding the hock end with your left hand. Begin about 2 inches from the hock (small end) and make the first cut straight through to the bone.
How to cook a country ham?
STEP 1. Soak your country ham slices for 30 minutes in warm water to remove a little of the salt. STEP 2. Drain the ham slices very well. STEP 3. Heat a heavy skillet to medium heat and add ½ tsp butter or oil to the pan. STEP 4. Place the slice of country ham down on the butter and cook for 2 minutes on side one.
How do you store a whole country ham?
Learn how to properly store, slice, and cook a whole country ham. Hang your ham in a cool, dry place, and you can store it there for up to a year. When you slice ham, it’s best to always slice it parallel to the aitchbone. When you do this, your ham will be more tender than if you had sliced it going straight across.