How to start a ham?

To start with, a ham: a ham holder

How to start carving a ham? This tool is essential when starting to carve a ham, especially an acorn-fed Iberian ham , not only to do it correctly but also for your safety. Remember that a good ham holder is practically indestructible, so it's worth spending a little more to acquire a quality, solid, and stable one.

To start with, we have two options for ham : hoof facing up or down. This decision is more important than it seems, and will depend on how quickly the ham will be consumed.

If the ham is not going to last long, it is best to start with the hoof facing upwards, and then begin with the most tender and juicy part of the ham, the "maza ," where the fat infiltration into the meat has been greater.

If, on the other hand, we think the ham will last for months, it's more sensible to start with the shank end, that is, placing the ham in the ham holder with the hoof facing down. Remember that the shank end is the driest part, which will allow us to store the ham longer intact, without it drying out.

In this way, we will move from one part to the other when, while cutting ham, we touch the bone with the knife.

 

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How to protect the ham once it's been opened?

Always store at room temperature and away from sunlight, preferably in a cool, dry place , to prevent the dreaded mold. Also, once you've started cooking the ham, set aside the rind of fat that you cut off at the beginning and won't be eating, to use as a protective cover.

The composition of this fat slows down the drying process of the ham, thus protecting it from mold. With this system, our ham will keep perfectly for over a month.

How to master the art of slicing Iberian ham: a guide to achieving tasty perfection

Iberian ham, famous for its rich flavor and melt-in-the-mouth texture, is a delicacy prized by food enthusiasts worldwide. However, to truly appreciate this culinary treasure, more than just enjoying it is required: mastering the art of slicing it is essential. From the angle of the cut to the thickness of the slices, every detail contributes to the ultimate enjoyment of Iberian ham.

Preparation is key: before slicing the ham, make sure it's properly prepared. Iberian ham should be left at room temperature for at least an hour before slicing to enhance its aroma and flavor. Also, use a sharp , thin-bladed knife specifically designed for slicing cured meats. This will facilitate clean, precise cuts and minimize tearing.

• Placement of the hamPlace the Iberian ham on a stable surface, such as a sturdy ham holder or a non-slip cutting board. Position the ham with the widest part of the hoof facing outwards and the skin facing down. This orientation makes it easier to cut and ensures even slices across the entire leg.
• Identify the veinBefore making any cuts, take a moment to examine the ham and identify the direction of the muscle fibers, known as the grain. Cutting against the grain (perpendicular to the direction of the fibers) will give you tender, easy-to-chew slices, maximizing the ham's flavor and texture.
• Start with the malletBegin slicing from the center, the most flavorful and central part of the ham. Position the knife parallel to the surface of the ham and make a shallow incision to create a starting point. Gradually increase the depth of the cut as you go, producing thin, even slices.
• Angle cutTo achieve the perfect cut, tilt the knife slightly downwards and slice with a smooth, sweeping motion. Aim for paper-thin slices to allow the ham's delicate flavors to shine through. Avoid applying too much pressure, as this can compress the meat and alter its texture.
• Adjust the thickness As needed: Depending on personal preference and the specific cut of ham, adjust the thickness of the slices accordingly. While some people may prefer thinner slices for a more delicate texture, others may opt for slightly thicker slices to enhance the richness and intensity of the ham's flavor.
• Trim away excess fatAs you move towards the end of the ham hoof, you may find areas with excess fat or skin. Trim away the unwanted parts with your knife, ensuring that each slice is free of unwanted components and showcases the ham's best qualities.
• Store properlyAfter slicing, cover the exposed surface of the ham with a clean cloth or cling film to prevent it from drying out. Store any leftover ham in a cool, dry place or wrap it tightly in cling film and refrigerate it for later.

Jabugo Ham and the Art of Carving

Jabugo Iberian ham , originating from the mountains of Huelva, is a Protected Designation of Origin (PDO) agri-food product that certifies its superior quality. Its uniqueness lies in the purebred nature of the 100% Iberian pig, raised free-range in the dehesa (pastureland) and fed exclusively on acorns and natural grasses.

Manufacturing process and quality

Master carver Miguel Prieto Mora emphasizes the "miracle" of this product, the result of a slow, natural curing process of approximately three years . The curing takes place in natural cellars , where the opening and closing of windows allows for air circulation and exposure to the microclimatic variations of the mountains, enabling the piece to expand and contract. This artisanal method and lengthy process transforms the pig's leg into a unique delicacy that demands respect for the work of more than four and a half years.

To identify a quality ham, Prieto recommends observing the hoof , which should be narrow (your fingertips should touch when you hug it). Furthermore, the presence of the Jabugo PDO Regulatory Board's seal guarantees that the ham has been monitored and analyzed, ensuring its authenticity as an Iberian acorn-fed product.

Cutting and tasting areas

Iberian ham exhibits a diversity of flavor profiles within a single piece, with experts identifying up to seven distinct tastes . The main cut areas with differentiated flavor profiles are:

• Mace: The largest part, with great juiciness and intensity due to the alternation of meat and bacon.
• Babilla: The narrowest part, less fat and more cured.
• Shank or Hock y Cane: Spaces fibrous and intensely flavored, often cut into cubes.
• Toe or Hip: The part juicier and more intense flavorconcentrating fat from the curing process.

Consumption and cutting techniques

The choice of the starting point for the cut should be strategic and linked to the rate of consumption :

• Fast/active consumption: It is recommended to start with the Mace (the leg is pointing upwards, as if saying "give me more").
• Slow consumption: We must begin with the stifle (the narrowest part that hardens first), orienting the leg downwards ("slowly").

Regarding the use of the utensil, it is essential to use a sharp ham knife specifically designed for this purpose, as the worst cuts result from worn or dull knives. Finally, proper storage of the opened ham involves covering the exposed surface with its own fat to create a protective layer that prevents drying.

To properly cut an Iberian ham

Iberian ham is a jewel of Spanish gastronomy, but fully enjoying it requires more than just buying a good piece. According to Abel Saavedra, president of the National School of Ham Carvers , the most common mistake that ruins this product is not respecting the cutting and presentation technique , which directly alters the flavor and juiciness of the meat.

The main mistake: the improper cut

Many consumers make the mistake of cutting slices that are too thick or uneven. Saavedra explains that the secret lies in achieving a thin but substantial slice , about 2,5 centimeters wide. This specific thickness is vital because it allows the aromas to be released gradually as you chew, enhancing the sensory experience. If the slice is too thick, the texture becomes coarse and the flavor isn't perceived with the same intensity.

Keys to choosing and cutting like a professional

To avoid ruining the experience, the process begins before using the knife:

1. The chose: A good ham must be properly cured and have a high-quality, uniform, and sufficient amount of fat. The fat is what carries the flavor; without it, Iberian ham loses its essence.
2. The tools: Professionals use specific knives, sometimes with small hollows (alveoli) that prevent grease from sticking to the blade, allowing for cleaner cuts.
3. The plating: Aesthetics also matter. Simply piling up the ham is no longer enough; carefully arranging the slices makes the dish visually appealing and easier to eat.

Preservation: The big challenge at home

Another serious mistake occurs once the ham is opened. The expert advises consuming the ham within a maximum of a month and a half . After this time, the meat begins to dry out excessively and loses its organoleptic properties.

To keep it in perfect condition , Saavedra suggests some simple tricks:

• Use your own fat: Cover the cut area with a thin slice of the white fat that was removed when opening it. This acts as a natural "seal" that prevents oxidation.
• Transparent film: If it is not going to be consumed soon, it can be covered with plastic film, making sure to expel the air so that there is no direct contact with oxygen.
• External protection: Place a clean cloth on top to protect the piece from light and sudden temperature changes.

 

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Full use

Finally, the expert emphasizes that a good slicer should know how to use 100% of the piece. The scraps that aren't suitable for perfect slices can be incorporated into other dishes or eaten in tacos.

In short, ruining an Iberian ham is easy if you're careless with the slicing or storage, but by following these simple guidelines—a sharp knife, thin slices, and protecting it with its own fat—you can enjoy its full potential down to the last sliver. The key is to treat the ham not just as food, but as an art that requires patience and respect for the product.