[Sca-cooks] SPIROL CUT HAM

[Siegfried Heydrich]

    The way it's cut is the butcher puts each end of the ham bone in a
spindle, like a lathe. It's turned, and a blade descends the ham as it
turns - cutting slices, but not from the bone. Technically, it's one long
spiral if you remove it carefully from the bone. I've always thought you
could use that decoratively . . .
     The ham retains its shape, and you then carve it parallel to the bone,
so you get nice, even slices.

    Sieggy

----- Original Message -----

> 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
> >
> >
>
>
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