Quick Answer
To slice cured ham thinly, use a sharp, thin-bladed knife and slice against the grain, ideally in a smooth, vertical motion, starting from the thickest end of the ham.
Choosing the Right Knife
A sharp, thin-bladed knife is essential for slicing cured ham thinly. Look for a knife with a curved or straight edge, preferably with a length of between 6 and 8 inches, allowing for comfortable leverage and control. A boning knife or a long, thin fillet knife works well for this task.
Slicing Techniques
To slice cured ham thinly, slice against the grain, which means you’re cutting perpendicular to the lines of muscle in the meat. This results in more tender and easier-to-chew slices. Start from the thickest end of the ham, as this will help prevent the meat from tearing or shredding. Hold the knife at a 20-degree angle, with the blade facing the direction you’re slicing, and apply gentle pressure, gradually increasing the pressure as needed.
Additional Tips
To prevent the ham from sticking to the knife, lightly dust the knife with cornstarch or a small amount of water before slicing. If the ham is particularly dry or hard, try soaking it in a mixture of water and wine for a few hours before slicing to make it more pliable. Keep the slices as uniform as possible to ensure even cooking or serving.
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