How to slice a ham

In specialty butcher shops and shops where Ibérico ham is sold it is possible to obtain machine-cut slices from boneless hams. Popular wisdom has it, however, that a good ham should be sliced with a knife to obtain optimum organoleptic qualities for consumption.

Apart from the sheer pleasure of watching a ham being trimmed, cut and presented in the traditional manner, it is said that machine-sliced ham actually loses some of its aroma and the characteristics that the fat lends it, due to the heat produced by the friction of the slicing blade against the meat surface.

There is no doubt, however, that the actual slicing of a ham with a knife is part of the genuine, quality Iberico ham tasting experience. It is a simple process too, with the right equipment. Nevertheless, certain safety measures should be observed.

1. Use a holder designed for this purpose, to keep the ham firmly in place.

2. When slicing, the hand not holding the knife should always be higher than the hand holding the knife.

3. Keep your body at a safe distance from the cutting area.

4. Slice slowly, without applying too much force.

 

Equipment you will need to slice a ham

To slice an Iberico ham properly it is essential to have a:

1. Knife sharpener (sharpening steel): use it to whet your knife quickly, easily and safely.

2. Ham knife: a knife specially designed for slicing ham. The blade is long, narrow, flexible, and very sharp, allowing you to make thin, precise slices, adjusting movements to the shape of the area to be cut.

3. Ham holder: a firm stand onto which the hind leg or shoulder ham is mounted in the appropriate position for slicing.

It may also be useful for you to have on hand a:

1. Clean dishtowel: to cover the ham when you have finished slicing it.

2. Small knives: with a short, sharp blade, which you can use to make clean cuts in the most angular parts of the ham.

3. Tongs: for an elegant presentation, use them to handle ham slices and slivers and arrange them on a serving dish.

 

 

1. Preparing for slicing 

Parts of the ham:

1. Maza (thicker end) 

2. Babilla, or Contramaza (narrow end)

3. Flank

4. Knuckle

    

The ham holder should be placed at a height and position in which the ham can be sliced comfortably without having to strain or adopt an awkward position.

If the entire ham is to be consumed in a short space of time (1 or 2 days), begin slicing at the thickest part or "maza" (a). Begin by mounting the ham in the holder with the hoof facing up, as shown in the photo.

If it is going to be consumed slowly (more than 2 days) it is better to begin slicing the narrower side, or "contramaza" (b), so that this area does not end up becoming too dry. To slice the ham this way, have the hoof facing down.

 

2. Trimming the Ham

 

Before beginning to slice the ham it must be trimmed; i.e., skin and the outer fat covering the area to be cut must be removed until the meat underneath is visible.

On the outside of the ham are natural moulds and exudates which occur naturally during the curing and maturation process, and which must be removed from around the area to be cut to avoid a rancid flavour.

If the ham is to be consumed the same day the skin and fat may be removed completely; if not, they should be removed as needed around the area to be sliced.

 

3. Slicing

 

Cut fine (almost transparent) slices, the width of the ham and 6 to 7 cm in length. As you slice deeper, remove the skin and outer fat from the sides.

Make parallel slices, away from the hoof. The cut surface should be flat, without ridges.

It is advisable to combine slices from the more succulent, fat-marbled maza, or central part (a) with slices from the flank (c).

When you reach the bone, cut around it so that subsequent slices detach easily.

 

The meat nearest the bone should not be sliced, but cut into "tacos" or small chunks, used to enrich soups and stews

When all the meat has been removed from the larger side, turn the ham so that the hoof is facing downward.

Place the slices on a plate in a single layer, slightly overlapping if desired.

 

4. Finally: Using the ham bone

 

The ham bone itself is also an excellent ingredient, adding flavour to broths, soups and stews.

For use in cooking the bone is sawed into medium-sized pieces (roughly the size of a fist) which can be frozen for future use.