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How to cut a ham as a beginner?
Have you decided to buy a good ham but have never carved one from scratch? Do you want to learn the basics of ham carving but don't know where to start? Fear not!
We've prepared this basic guide on everything you need to know if you're new to ham carving, with tips and tools you should have to achieve a good result.
Carving ham is one of the most valued skills in Spanish cuisine, as the proper technique enhances the flavor and texture. If you want to learn how to carve ham from the very beginning, keep reading.
Preparation before cutting
The essentials: how to choose the right ham
The most important thing before learning any ham carving technique is knowing how to choose a good, quality ham.
You'll find two main types of ham on the market: Iberian ham and Serrano ham.
Iberian ham, especially acorn-fed ham, is more delicate and requires more careful handling. Serrano ham, on the other hand, is more economical, yet also has great flavor, but doesn't require as much precision when carving, making it ideal for beginners.
Choosing a ham is like choosing a wine; it depends on the tastes of the person buying it. Therefore, we recommend first researching which type of ham you like best.
You're sure to learn about different flavor nuances, softer or softer textures, the saltiness of the ham, or the amount of infiltrated fat through rigorous research.
What should the knife be like?
Now that you're clear on which ham to choose, another important thing is to get a good knife.
A good ham knife should be long, flexible, and sharp. The edge should be thin enough to allow for a smooth cut, yet firm enough to slice the ham effortlessly.
It's also advisable to have a boning knife, which will help you remove the central bone when there's not much meat left around it.
Another essential accessory we recommend is a ham holder, a stand that keeps the ham steady while you slice it.
The ham holder must be sturdy so that the ham remains stable and secure during the carving process.
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Cutting a ham correctly: for beginners
Once all your utensils are ready, it's time to get down to business.
Place the ham on the ham holder with the hoof (leg) facing up if you're slicing from the most cured part, or facing down if you prefer to start from the leanest part.
The choice depends on personal taste: some prefer to start with the most cured part, as that's where the flavor is most intense, while others prefer the lean part, which is juiciest.
When you start slicing, keep in mind that the cut should be as thin as possible, almost transparent, so that you can enjoy the full flavor and texture of the ham. If you're a beginner, it's common for the first cuts to be a little thicker, but with practice, you'll achieve thin, even slices.
What parts does a ham have?
It's essential that before carving, you understand the different parts of a ham so you can determine how to cut it based on the position of the bone.
Start at the widest part of the ham if it's your first time. If you're carving from the most cured part, try to make the cuts following the grain of the meat. This will give the ham a better texture and flavor.
The first thing to do is to start peeling off the "rind" of the ham, the outermost layer that is simply the skin and outer fat. Although some people peel the ham completely before starting to carve, we don't recommend doing so.
Remove only the part of the rind you're going to cut; this will help preserve the rest of the ham.
Make long, smooth cuts. Don't try to squeeze or cut quickly. The process should be smooth and controlled to achieve thin slices. It's recommended to cut at an angle, as this helps maintain the quality of the cuts.
Once you've reached the leanest part of the ham, the meat will be harder to cut. In this case, it's recommended to use a smaller knife to better cut the last pieces close to the bone.
How to preserve ham once it's opened?
Once you've started slicing your ham, it's important to consider how to store it to maintain its freshness and flavor.
Ham should be consumed preferably within the first few weeks after slicing, as it loses its quality over time; you'll notice by its color that it oxidizes very quickly.
To store your ham, cover it with a clean cotton cloth and place it in a cool, dry place. Avoid contact with air, as it can dry out quickly and lose flavor. For more mature hams, such as Iberico de Bellota, it's preferable to cover the exposed part with ham fat, which helps maintain its freshness.
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Practice makes perfect
We hope these tips and basic explanations on slicing ham have helped you. However, practice makes perfect. You'll learn how to slice ham perfectly as you practice.
Buying and slicing ham is the perfect excuse to gather family or friends at your home and prepare a delicious appetizer to enjoy together. So, we encourage you to try it and get some practice in.
If you'd like to know where you can get the necessary utensils for slicing ham, we've provided a selection of our basics below.
