This is easily the best video I found about how to carve a bone-in ham. The clear explanation made it all seem so much less intimidating. Thank Frick! Bonus points for the presentation tip too :)
Oh, my! I got a Frick's ham for Christmas, and it was the BEST ham I've ever had. The Wal-mart at my location isn't selling them now, so I'm going to gladly make a trip to a Hy-Vee tomorrow to pick up another bone-in, whole ham. I roasted mine in an oven bag for three hours ar 320 degrees, along with lots of fresh rosemary, thyme, sage, a head of garlic, fresh lemon zest, some freshly grated ginger, fresh pepper, about 4-6 ounces of real-sugar Coke, quartered onion, large-cut sweet potatoes... YUM!!! It was sooo succulent! I then used a fat-separator and made gravy with more fresh rosemary and time to pour on the meat and potato-and-mascarpone souffle (Food Wishes recipe)... A true crowd-pleaser! Oh, and the leftovers were stunning in a split-pea soup. My recipe for that is very similar to TH-camr Chef Bart's.
So jealous!!! We moved from Missouri and no one down here in the south (Alabama or Florida) sells a FRICKS HAM!!! OMG they are nuts....Fricks is the best ham one will ever eat......
This is how you do it!!! All those other hot shot videos will lead you to cut your hand or squeeze fluid out of the ham. Truth is, the less "hot dogging" you do the MORE cool it will look.
Nothing better than a Fricks whole bone-in. My butcher only sells Fricks and I won’t cook any other kind. Going to try this cutting method today!
This is easily the best video I found about how to carve a bone-in ham. The clear explanation made it all seem so much less intimidating. Thank Frick! Bonus points for the presentation tip too :)
Oh, my! I got a Frick's ham for Christmas, and it was the BEST ham I've ever had. The Wal-mart at my location isn't selling them now, so I'm going to gladly make a trip to a Hy-Vee tomorrow to pick up another bone-in, whole ham.
I roasted mine in an oven bag for three hours ar 320 degrees, along with lots of fresh rosemary, thyme, sage, a head of garlic, fresh lemon zest, some freshly grated ginger, fresh pepper, about 4-6 ounces of real-sugar Coke, quartered onion, large-cut sweet potatoes... YUM!!! It was sooo succulent! I then used a fat-separator and made gravy with more fresh rosemary and time to pour on the meat and potato-and-mascarpone souffle (Food Wishes recipe)... A true crowd-pleaser! Oh, and the leftovers were stunning in a split-pea soup. My recipe for that is very similar to TH-camr Chef Bart's.
Just cut my 1st ham using this vid. Pretty pleased! Thanks for the tips and clarity.
This is the best ham available here in Missouri, by far. Delicious stuff!
He says "guests" like I'm not gonna eat this whole thing by myself!
So jealous!!! We moved from Missouri and no one down here in the south (Alabama or Florida) sells a FRICKS HAM!!! OMG they are nuts....Fricks is the best ham one will ever eat......
That is some BEAUTIFUL carving!
Thanks for the nice and easy carving tips.
If carving is hard for you go for the butt end ham less fat less sections and easier to slice
Dam great job ...........can you make to my home at 3PM Dec 25 .........I will save a spot for you Dave
This is how you do it!!! All those other hot shot videos will lead you to cut your hand or squeeze fluid out of the ham. Truth is, the less "hot dogging" you do the MORE cool it will look.
Thanks Dave.
It was pretty freaking good
Best one Ive seen.Im going to do mine just like you showed :)
Like a boss.
Thank you!
amazing
Ham
Beautiful 👏👏👏
lol i searched ham got to page results 18 and found this
This man is a pro
I made that :)