The Iberian ham

Cutting of the ham,

The cutting of a piece of ham is something of a ritual and it must be done properly.
The utensils necessary to cut the Iberian ham are listed as follows:
Knives: A strong-bladed French knife with a sharp point to prepare and clean the Iberian ham.

A long thin-bladed and flexible knife to extract the slices.
Sharpening steel: A utensil necessary for sharpening the knives.
Jamonero (ham Fastener): A special support is necessary for holding the ham so that you can cut it easily. This is known as a "Jamonero".

A STEP-BY-STEP GUIDE TO CUTTING HAM:

The positioning of the ham on the jamonero depends on how the ham is to be served. If the entire piece is going to be consumed at one time, the hoof of the ham should be positioned so it is pointing upwards. However, if only part of it is to be used, it should be placed with the hoof facing down as this way the thinnest part of the ham, the part with the least fat and therefore the quickest to dry out, is cut first.

Once the piece is suitably positioned, a deep and circular cut should be made around the whole bone as this makes later cuts and slices easier to extract.
This cut should then be removed along with the yellowish outer fat to avoid it affecting the taste of the ham.
If all the ham is going to be eaten in one day, the cut and outer fat should be removed from the ham. If not, these parts should be cleaned and shaped as the ham is cut. The fat that is taken out can be used later to cover the surface of the cut to stop it drying out. Slices can be cut once the meat of the ham has reached. These should be as small and fine as possible.
The cuts should be made lengthways, from the hoof to the far edge, from up to down, covering almost the entire surface in order to blend the most succulent part in the middle with the more cured and tasty outside layer. The surface of the cut should be smooth. When the bone has been reached, the ham should be turned around and the same process repeated.
Once the hipbone is reached, a cut should be made around the bone so that the subsequent slices are clean and neat. The knife should be moved in a direction that allows the bone to be neatly skirted. The ham must always have a clean and shaped edge as this prevents any unpleasant tastes and unnecessary cuts.
If the knee joint prevents a clean cut, remove the bone by making a simple cut Slices can continue to be cut until the bone of the ham is reached. At this point it should be turned around.

CONSERVATION

In order to get a proper conservation of the product, the piece of Iberian Ham should be kept in a fresh and dry environment, at a temperature of approximately 15º C and with a relative humidity level of around 75%. The ham should not be kept in the open air and should be hung or kept on a Jamonero in an area free from insects (a pantry, cellar, etc.). It should be consumed at room temperature in order to fully appreciate its exquisite taste and aroma.

If the Iberian Ham is going to be consumed over several occasions, we recommend covering the open surface with strips of fat once the pieces have been cut, as it prevents it from drying.

It’s important to avoid cutting more ham than the quantity to be consumed.

The Iberian ham is not to be eaten cold, since it loses its taste, nor must keep in refrigerators.

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