[Sca-cooks] SPIROL CUT HAM

[Seton1355 at aol.com]

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Thanks Sieggy!
Now, let me understand this.  You have a ham roast with a bone in the center
of the thing. Are you cutting adjacent to the bone or parallel to it and
wouldn't you have to be a good carver to get *thin* slices?  And what is
spirol about this kind of cutting?

Phillipa


> When you cut along the bone, you get perfect slices . . .    Most people
> don't know how to carve, and this way, even inept carvers can look good. It
> also helps stretch it, as the slices are thin & even, no big chunks o' ham
> getting hacked away . . .
>
>     Sieggy
>
>