Advanced Ham Carving: Remove Bones & Get the Most Meat
ฝัง
- เผยแพร่เมื่อ 4 ต.ค. 2024
- This guide is for the meat aficionados ready to take their carving game up a notch. Follow along with Stan, and his 40+ years of experience at Frick’s, as he removes three bones from a whole bone-in ham, giving great tips along the way. Use this method to get the most servable meat out of your ham, but if you’re a first-time or inexperienced carver and this looks too complex, don’t be discouraged! We’ve got you covered too with our “How to Carve a Whole Bone-In Ham” video for beginners, which features a simpler technique that still yields great results: • How to Carve a Whole B...
Watch both videos to learn more about your ham and determine which carving method is right for you! The techniques in this video may be more advanced, but the insights are great for novice carvers and meat mavens alike.
![[UNCUT] “บอสณวัฒน์” ลากไส้!! ใครหนุนหลัง "แม่ตั๊ก ป๋าเบียร์" I คนดังนั่งเคลียร์ I 30 ก.ย. 67](http://i.ytimg.com/vi/QlD7mU2KKRk/mqdefault.jpg)
Just followed your instructions, and that was the easiest way I've ever broken down a ham. Took me about 5 min.Thank you!!!!
After watching twenty different videos this is by far the best I've seen on ham carving
Thanks! We hope it's helpful to you!
This is by far the best video on the subject I have been able to find. It would almost be valuable to run it backwards as well with a voice over of how it goes back together.
45 or even 50 years I've been hacking away like Fred Flintstone.
Today is Christmas and this is wonderful. Thanks so very much and....
MERRY CHRISTMAS or Happy _______________ (insert your reason for joy).
Save that bone for bean soup! 😁❤
We're a little late to this (where's a notification when you need one?), but we're glad you found value in the tutorial and hope you too had a merry Christmas!
Well done! This guy knows his stuff
That he does!
Great Job Stan!
What a fantastic video! Thanks
Nice job cousin!
Thank You.
thank you so very much
Thank you so much for making a video for people that don't believe in being wasteful. I was appalled how in all other ham carving videos the demonstrator just cuts a couple pieces from the ham then tosses out a lb of meat still on the bone for no good reason.
Great job
Now i know. Thank you for sharing 👌☕👍🇺🇸
Are you carving the ham cold, straight from the packaging? Or do we carve after heating per recipe of choice and then carving?
If you do the recipe first > then carve > then return to oven to maintain heat ??
Thank you for any advice.
Great question! We always recommend carving a ham after warming. Doing so beforehand can cause the ham to dry out too much during the warming process. Carve as quickly - and safely - as you can, and only as much as you need at the time, because you can always finish trimming the excess meat off the bone later when you aren't worried about maintaining heat for a meal. If the ham is ready and carved before it's time to serve, you can put the carved meat back in the pan you warmed it in, keeping in the pan any juices, and then cover it with tin foil. This pan can then go back in the oven on a really low temperature setting to keep it warm until the rest of the meal is ready, as Stan explains a bit in the video at 9:12
@Frick's Quality Meats, Inc Thank you so much for the much needed info! Having our first whole ham this Thanksgiving. I almost panicked and went and got a spiral cut but with your video and advice I'm feeling more confident and ready to give it our best 😁
Thank you for being so helpful! Happy Thanksgiving!!
Interesting! But who is the person who jumps in behind you around 5:19
How long will it keep in the refrigerator? After cutting or cutting only as needed; which is best?
Once the package is opened, we recommend consuming within 5 days whether it is cut or not.
@@elloryfrick thank you. Much appreciate the response. Cut the ham this weekend. It’s absolutely delicious. I have never been a fan but certainly changed my opinion after getting a Frick ham. It was wonderful!
Did anyone else think this guy has an uncanny likeness to Commander Riker? Lol
I would add another glaze of honey and fresh herbs and garnish the ham when you put it back to warm.
I'll have some of dat lean