To start a ham shoulder, we must first place and fix the piece in a suitable ham holder, with the hoof facing up. We will begin the cut in the area of the mace.
We must locate a small protrusion called the hock; Two fingers from this, we will make a cut at about 45º that will mark our cutting area. We will clean the part of the ham shoulder of rancid rind and bacon, making sure that there are no remains that could give a bad taste.
It is important that we do not have any yellow fat left as it adds flavors rancid and bitter unwanted. With our ham knife we will begin to remove thin slices from the highest part, these will become progressively longer as the cut progresses.
For a professional finish, the ham must be cut parallel to the femur. In order to enjoy the highest quality ham, the filleting of the ham must be as fine as possible. With this, we will be able to savor and enjoy the best properties of the ham.