Making a Deli Ham, suggestions?

I have enjoyed making a ham for Christmas. Roasting it in the oven, glazing it. Better than anything I have ever bought. My daughter loves deli ham. After having such a great experience making a ham I was thinking of buying a meat slicer and making my own deli ham for my daughter. But I'm stumped on the bone! I have not seen an uncooked boneless ham. Would I just cook a shank end and then cut off as big of a hunk of meat as I can off the bone for slicing on the meat slicer? Or is there a better way?

 

my suggestion.... Share


and ill have cheese with mine

 

here? http://dizzypigbbq.com/portfolio/dizzy-pig-home-cured-ham-ii/

 

Thanks, that's part I'm good with. But to run it on a meat slicer I need boneless. I guess what I am asking is would I just cut as large a piece of meat off the bone as I can to slice on the slicer or can you buy or order an uncooked boneless ham? I've never seen one but I live in the sticks so we don't have the best variety and stock here.

 

Sorry if a silly question, but can't you just cook one with the bone and remove bone pre slicing?

 

just remove the bone before you cook it and tie back together. To answer your question, yes you can buy boneless hams.

 

Thanks Son!

 

Wagner, this recipe came out great for me. I deboned a fresh ham, after curing I tied it up, wrapped it in shrink wrap, sealed in a vac bag then cooked sous vide 140 degrees for 24hrs then cool completely.

http://lpoli.50webs.com/index_files/pressed%20ham.pdf

 

To me , Deli Ham is boiled ham. Brine cure and "poached " in water at about 170 degrees until it reaches and internal temp of 155. Then cool it and chill overnight in water.
Brine: ( 4-7 days depending on thickness of ham, fully submerged)
1 gallon
1 cup Diamond Crystal kosher salt
1/4 cup sugar or honey
3 Tbls Insta Cure/ pink salt
1 Tbls pickling spice
Bring to simmer and dissolve salt and sugar. Chill brine before adding boneless ham. Rinse well when finished brining. You can tie it before cooking
I think Mucho would suggest a small amount of sodium erythorbate ( 1/2 tsp) to help the cure. He knows cured meats .

 

I think I found the key to my confusion to what seems like a ridiculously stupid question. I didn't know that the meats that I buy at the deli counter were manufactured. No wonder the ham is boneless! I found this while looking for something else and it all clicked.
http://www.meatsandsausages.com/hams-other-meats/formed

I still hope to get a decent meat slicer and follow Son's recommendation of deboning and tying.

 

Yep, even many of the roast beef products are pressed...as well as turkey breast. Kinda weird...but for some meats (like ham and turkey) it works ok. The manufactured roast beef is just gross though, lol.