I have acquired a leg of prosciutto but am without a meat slicer. Any suggestions for how to slice?
Freeze slightly (30ish minutes depending on the size) and then use a very sharp knife. I would use a granton-edge slicer or a sharp flexible boning knife.
At work, we freeze proscuitto and pancetta both overnight, then pull them to room temp in the morning for a couple of hours. The perimeter will have begun to thaw, while the center is still largely frozen. If you do the reverse and freeze for the minimum amount of time, the opposite will occur: the edges will have begun to firm, while the center will be soft and gummy. Like trying to evenly slice pre-chewed bubble gum. What you're trying to do is ensure that you can achieve the uniform thickness/thinness that you need. A soft center will not yield that result. If using a slicer, it's going to sound like you're slicing bricks. That's exactly the sound you are looking for. If using a knife, use a good sharp chef's knife of a comfortable length. I've experienced some serious (as in stitchable in the ER) cuts while using a serrated knife on a chef's recommendation. Serrated and boning knives are far too flexible for slicing anything semi-frozen.
Interesting....I've had consistent results with my method.
So have we.
Just use a knife. This is what restaurants do.
Some restaurants serve prosciutto or similar hams tableside, sliced to order by the waiter or maître d'. The meat is at room temperature -- not chilled/frozen -- and mounted on a wheeled cart in a stand like this:
They will use a long slicing knife. Here's a photo of it being done:
As you can see, the person here is using a flexible slicing knife.
There are plenty of videos on YouTube. Just search for "slicing prosciutto."
Chilling/freezing may make handling easier, but clearly it is not necessary.
I'm assuming this is a boneless leg? If so, agree with Cynthia. If not - totally different tools and method required.
Use the longest thinnest knife you have drawing it towards you in one nice slice- thin, of course.