[Sca-cooks] SPIROL CUT HAM

[Randy Goldberg MD]

> 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?

The ham is cut in a spiral against the bone before you buy it (probably
by rotating the ham against a blade as it moves forward, sort of like
cuthing threads on a screw).. Then, when you cut horizontally against
the bone, the slices fall apart.

Avraham

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Avraham haRofeh of Northpass
     (mka Randy Goldberg MD)