Why do sliced ham pieces often curl on a commercial slicer?

Curling in ham slices usually traces back to product temperature, excessive hold-down pressure, a dull or wrongly ground blade, misaligned feeding, or uneven muscle structure in the ham itself. Don't judge by the first few cuts: run the same cut and temperature continuously for ten minutes or more and watch whether the slices warp progressively. A clear improvement right after sharpening points to blade grade or grinding angle as the culprit. For handover, pull samples mid-run, note the meat temperature and pressure setting, and bind those parameters into the order's technical annex so spare parts and future batches are checked against the same reference.