How to cut the Ham

Hand-slicing ham, while compared by some to an art form, is actually a simple process that only requires the right equipment. Certain precautions are recommended:

• Use an appropriate Ham stand for the ham (from the larger haunch) or the (smaller) foreleg. This will prevent the product from moving while slicing.

• While slicing, the hand not using the knife should hold the ham or foreleg still, making sure that it always stays in front of the knife.

• Position the ham so that in case the knife slips, no injuries will occur.

• Cut slowly, delicately, and lovingly.

Equipment Necessary for Slicing a Ham

To correctly slice an Iberian Ham you must have:

• A Knife sharpener that allows for a simple, safe, and quick sharpening of the knife.
• A Ham knife: this is a special knife for slicing ham. This knife should be very sharp, with a long, thin, flexible blade that allows for thin, precise slices and easy adjustment of the knife to the contour of the ham.
• A Ham stand sturdy enough to hold the ham or foreleg in the appropriate position for slicing.

Additionally, it could help to have on hand the following:

• A Short knife with a small, sharp blade for making precise cuts in the hard to reach places.
• A Flat knife or knife for cleaning with a wide, sharp blade for removing extra fat as necessary.

Parts of the Ham

If the ham will be consumed in a short period of time, the recommended place to begin slicing is the succulent under-side of the haunch, or the "maza". This is the thickest part of the ham and is found with the hoof turned face-up.

If the ham will be consumed slowly, the preferable starting place is the area of the "babilla", or the far end of the ham from the hoof with the hoof turned face-down.

Cleaning the Ham

Before slicing the ham in a certain area, it must be cleaned by removing the skin and exterior fat until the meat is reached.

The skin of the ham often contains mold and other natural elements that come from the drying and ageing process and should be removed to avoid a sour flavor in the meat.

If the ham will be eaten quickly, the skin can be removed entirely, but if you are planning on consuming it over a longer period of time, the skin should be removed only as the parts are consumed.

Techniques for Slicing

The ham should be sliced in paper-thin slices the width of the ham and about 3-5cm long. As the cuts progress, the skin and exterior fat should be removed.

The slices should always run parallel to each other and away from the hoof, leaving a flat surface behind without striations.

Once the hip-bone is reached, a sharp cut should be made around the bone so that the remaining slices are removed cleanly from this area.

The meat closest to the bones is the most difficult to slice and is best removed in cubes instead of slices.

When no other meat remains in the area of the “maza”, the ham should be turned over, with the hoof facing down.

Once on the plate, the slices should be place in only one layer with their edges over-lapping if necessary. Portion sizes usually are between 85-100 grams.

Making the Most of the Ham: Shavings and Leftovers

The bones of the ham are an excellent additional ingredient that adds flavor to all types of soups, broths, and stews.

In addition, the bones can be cut into pieces which can be frozen for future use.

The fat can be cut into cubes and used to make purées, creamed soups, and croquettes.

The fat can also be frozen for future use.

The trimmings and scrapes of the ham are often usable in different dishes, like croquettes, broths, casseroles, and stews.