How to Cut Serrano Ham? Step-by-Step Guide

What Do You Need to Start a Serrano Ham?

Before you begin, make sure you have the following utensils:

Ham holder (ham stand): Keeps the ham fixed and in the correct position for cutting.
Suitable knives:
- Ham knife: Long and flexible, ideal for cutting thin slices.
- Boning knife: Small and sturdy for separating meat from bone.
- Wide knife: To clean the surface of the ham.
Sharpener: Keep knives sharp for precise cuts.
Tongs: They help to pick up the slices without touching them directly.

Step 1: Place the Ham on the Stand

Quick consumption: Place the ham with the hoof facing up if you plan to consume it in less than 2 weeks.
Long-term consumption: Place the hoof down to start with the most cured part.

Step 2: Clean the Surface

Using a wide knife, remove the rind and yellowish fat from the area you plan to cut. Only clean the part you plan to eat to prevent the ham from drying out.

Step 3: Start Cutting

Make straight, parallel cuts: Start with the mace, the widest and juiciest part of the ham.
Keep the surface flat: This ensures even cuts and prevents wasted meat.
Thin slices: Cut the slices into small, almost transparent portions.
Be careful with the bone: Use the boning knife to go around the bone and make use of all the meat.

Step 4: Preserve the Ham

To keep the ham in perfect condition:

Cover the exposed surface: Use a piece of fat removed at the beginning to cover the cut part.
Protect with a clean cloth: Place a cotton cloth over the ham.
Store at room temperature: Keep ham in a cool, dry place, away from direct sunlight.

Additional Tips

Start with the maza and end with the babilla: Consuming them in this order ensures the best flavor.
Make use of leftovers: Use bones and trimmings for broths or stews.

Conclusion

Starting a Serrano ham doesn't have to be complicated. With the right tools and following these steps, you can enjoy perfect slices and keep your ham in tip-top condition. Remember, practice makes perfect. Enjoy!