How to start a ham?

To start a ham: a ham holder

This tool is essential when starting a ham, especially if it’s an Iberian acorn-fed ham, not only to do it correctly but also for our 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 a ham, we have two options: hoof-side up or hoof-side 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’s better to cut it with the hoof facing up, so start with the noble part of the ham, the maza, which is more tender and juicy, where the fat has infiltrated the meat more.

If, on the other hand, we think the ham will last for months, it’s more reasonable to start with the babilla, that is, placing the ham in the ham holder with the hoof facing down. Remember that the babilla (stoma) is the driest part, which will allow us to keep the ham intact for longer, without it drying out.

This way, we can move from one part to the other when cutting the ham and touching the bone with the knife.

How to protect the ham once it’s started?

Always keep it at room temperature and away from sunlight, preferably in a cool, dry place, to prevent the appearance of the dreaded mold. Also, once the ham is started, we’ll reserve the fat rind that we cut off at the beginning and that we won’t eat, as a protective cover for the ham.

The composition of this fat itself slows the ham from drying out and thus protects it from the growth of mold. With this system, our ham will last without problems for more than a month.

How to Master the Art of Slicing Iberian Ham: A Guide to Flavorful Perfection

Famous for its rich flavor and melt-in-the-mouth texture, Iberian ham is a delicacy beloved by food enthusiasts around the world. However, harnessing the full potential of this culinary treasure requires more than just appreciating it: it requires mastering the art of slicing it. From the angle of the cut to the thickness of the slices, every detail contributes to the maximum enjoyment of Iberian ham.

Preparation is key: before slicing your ham, make sure it’s properly prepared. Iberian ham should be kept 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.

• Positioning the Jamon: Place 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 outward and the skin facing down. This orientation makes slicing easier and ensures even cuts throughout the leg.
• Identify the Grain: Before 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 grain) will result in tender, chewy slices, maximizing the ham’s flavor and texture.
• Start at the butt: Begin cutting from the butt, the center and most flavorful part of the ham. Place your 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 cut: To achieve the perfect cut, angle the knife slightly downward and cut 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 thicknessas 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 Excess Fat: As you work your way toward the hoof end of the ham, you may find areas with excess fat or skin. Trim away any unwanted parts with your knife, ensuring each slice is free of unwanted components and showcases the ham’s best qualities.
• Store Properly: After carving, cover the exposed surface of the ham with a clean cloth or cling film to prevent it from drying out. Store leftover ham in a cool, dry place or wrap it tightly in plastic wrap and refrigerate for later enjoyment.

In conclusion, slicing Iberico ham is a skill that requires precision, patience, and a deep appreciation for quality. By following these steps and techniques, you can take your ham experience to new heights, savoring each slice with the reverence it deserves. Whether enjoyed alone or paired with complementary flavors, properly sliced ​​Iberico ham will delight the senses and leave a lasting impression on the most discerning palates.