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Best Knife for Slicing Ham
What's the best knife for slicing ham? A long, narrow slicing knife, 10 to 12 inches, that cuts thin, even slices in one stroke without tearing. Our pick is the Dalstrong Gladiator Series 10" Slicing and Carving Knife ($89), German X50CrMoV15, 54–56 HRC, 16–18° edge, NSF certified. It's long enough to cross a whole ham in a single draw and narrow enough to glide around the bone. For an even longer, keener blade, the Shogun Series 12" Slicing and Carving Knife ($199) has a Japanese AUS-10V core, 62+ HRC, 8–12° edge.
Which knife for which ham
| Ham | Best knife | Tip |
|---|---|---|
| Bone-in whole or half ham | 10–12" slicer plus carving fork | Cut along the bone to free slices |
| Spiral-cut ham | 10" slicer or paring knife | Just cut along the bone to release the pre-cut slices |
| Boneless ham | 10–12" slicer | Slice straight across, as thick as you like |
| Cold leftover ham | Slicer | Chill first for deli-thin slices |
How to slice a bone-in ham
- Rest it. Let the ham sit 15 to 20 minutes so juices settle and it firms up.
- Make a flat base. Cut a few slices off the thinner side and turn the ham onto that flat side.
- Steady it. Hold the ham with a carving fork ($79).
- Slice down to the bone. Cut thin, parallel slices straight down until the blade meets the bone.
- Release. Run the knife horizontally along the bone to free all the slices at once.
- Turn and repeat. Work around the remaining sides.
For a deeper walkthrough, see how to carve a ham.
Why a long slicer works best
Short knives force you to saw, which shreds slices and leaves ragged edges. A long, narrow blade lets you start at the heel and finish at the tip in one smooth pull, so each slice comes off clean. Narrow blades also create less drag than a wide chef's knife, which matters on sticky glazed ham.
Serving tips
- Slice only what you'll serve; the rest stays juicier on the bone.
- Fan slices on a warm platter and spoon pan juices or glaze over them.
- Save the bone for split pea or bean soup.
- Refrigerate leftovers within 2 hours.
Setting up for the holidays
If you carve both turkey and ham each year, a carving set covers both. The Gladiator Series 9" Carving Knife and Fork Set ($119) pairs a slicer with a matching fork. Wipe the blade between cuts so glaze doesn't build up and drag.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Slicing & Carving Knife 10", Gladiator Series, NSF Certified ($89). German X50CrMoV15, 54–56 HRC, 16–18° edge. Long enough for a whole ham.
Slicing & Carving Knife 12", Shogun Series, ELITE ($199). Japanese AUS-10V core, 62+ HRC, 8–12° edge. Extra length for big hams.
FAQ
What knife is best for slicing ham?
A long, narrow slicer. The Dalstrong Gladiator Series 10" Slicing and Carving Knife ($89) cuts thin, even ham slices in a single stroke.
Can you slice ham with a chef's knife?
Yes, but a long slicer gives cleaner, thinner slices with less sawing.
Should ham be sliced hot or cold?
Rest a hot ham before slicing; slice cold ham for the thinnest slices.
How do you slice a spiral ham?
Cut along the bone to release the pre-cut slices.
How thick should ham slices be?
About 1/4" for serving, thinner for sandwiches.
