How to carve a boneless ham at home: the step-by-step method

Received your vacuum-packed boneless ham and wondering where to start? Don't panic: without the bone, a ham is easy to slice at home with a simple, well-sharpened knife. Here's the method.

What you need

• A long, thin knife, flexible if possible (a ham knife or a filleting knife). Failing that, a good, very sharp kitchen knife.
• A stable board, placed on a damp tea towel so it doesn't move.
• A short knife to remove the rind.

An electric slicer also works very well and gives ultra-thin, even slices: that's the advantage of boneless.

Step 1: take the ham out in advance

Take the ham out of the fridge an hour before slicing. At room temperature the fat becomes translucent, the knife glides better and the aromas express themselves fully.

Step 2: remove the rind

With the short knife, remove the rind and the excess yellow fat only on the part you're going to slice. The rest protects the ham during storage. Keep a thin layer of white fat: that's what gives the melt-in-the-mouth quality.

Step 3: slice thinly, always in the same direction

Lay the ham flat, widest part towards you. Slice in long, even strokes, without sawing, holding the knife almost horizontal. The aim: thin, almost transparent slices, 5 to 7 cm long. A thin slice melts in the mouth; a thick slice quickly turns rubbery.

Always slice in the same direction to keep a flat surface. If the surface becomes uneven, level it with a stroke of the knife.

Step 4: store the cut ham

After each use:

1. Place the pieces of fat removed at the start over the cut face, or cover it with cling film.
2. Wrap the ham in a clean tea towel.
3. Keep it in the fridge. It will keep this way for several weeks.

If you don't plan to finish it quickly, you can also cut it into 3 or 4 blocks, wrap them separately and keep them chilled: you only start one block at a time.

How much per person?

Allow 40 to 60 g per person at an aperitif and 80 to 100 g as a starter. A 5 kg boneless ham therefore feeds 50 to 80 people, or lasts several weeks for a family. Our full benchmarks are in the article how much charcuterie per person.

Frequently asked questions

Should you wash the ham or remove the white bloom?
No. A vacuum-packed ham is ready to slice. A fine white bloom on the fat is normal: it comes off with the knife.

Can you freeze a boneless ham?
It's possible in well-wrapped blocks, but the texture suffers a little. Better to keep it chilled and enjoy it over the following weeks.

What to do with the trimmings and fat?
Small pieces flavour a stock, lentils or peas. The fat melts in the pan to cook eggs or potatoes.

Ready to get going? Choose your whole boneless ham: Auvergne PGI, Serrano TSG or 100% Iberian Bellota, all delivered vacuum-packed.