How to Julienne Ham

by Mark S. Baker

Julienned ham is a common component in a chef's salad.

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Items you will need

  • Sharp knife, such as a boning knife
  • Ruler (optional)
  • Cutting board

Versatile ham can serve as the main course or as a component of sandwiches, soups and dishes made with eggs or rice. You often need to cut a ham, which itself is a large cut of meat, so you can use it in other dishes. One such cut is julienne, which means strips that are 2 to 3 inches long and 1/8 to 1/4 inch wide. Julienne strips are also sometimes called matchsticks because they are thin and long.

Step 1

Cut a large chunk of ham from a whole, half or boneless ham, approximately 2 to 3 inches deep and at least 1 inch wide using a sharp knife, such as a boning knife. Use a ruler, if it helps you. Trim the chunk of ham to remove uneven edges so it forms a perfect brick shape.

Step 2

Place the ham chunk onto a cutting board. Curl the fingers of your non-cutting hand over the ham to hold it in place on the cutting board.

Step 3

Slice downward in an even, steady motion through the ham. Repeat the process until you have several 1/4- or 1/8-inch rectangles.

Step 4

Cut each of the ham rectangles into 1/4- or 1/8-inch slivers that resemble matchsticks.

Step 5

Discard any uneven pieces or keep them to use for another dish.

Photo Credits

  • Jupiterimages/liquidlibrary/Getty Images

About the Author

Based in Virginia Beach, Mark S. Baker has been working in editorial for more than 20 years. He has served as a writer and editor for publications such as the "Houston Post," "Boca Raton News" and "Interactive Week," among others. Baker also has a culinary arts degree from Johnson & Wales University and has his own catering business.