Slicing a Spanish ham leg properly is essential to enjoy its full flavor and texture. Whether you have a leg of Spanish ham at home or are preparing for a special occasion, the right technique makes all the difference. Here’s a step-by-step guide to help you master the art of cutting Spanish ham.
1. Gather the Right Tools
To achieve the perfect slices, you need the right equipment. A serrano ham kit typically includes:
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A ham holder (jamonero) to keep the ham stable
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A long, flexible ham knife for precise slicing
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A short, sturdy knife for removing the outer layer of fat
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A sharpening steel to maintain the knife’s edge
2. Position the Ham Correctly
Place the Spanish ham leg in the ham holder with the hoof facing up if you plan to consume it quickly. If you will take longer to finish it, start with the wider part (maza), which is more tender and flavorful.
3. Remove the Outer Layer
Using the short knife, carefully remove the outer fat and rind, exposing the meat. Keep some fat to cover the cut surface later, as this helps preserve the ham’s moisture and flavor.
4. Slice Thinly and Evenly
With the long ham knife, start cutting thin slices, about the size of a credit card. Move the knife smoothly in a back-and-forth motion, ensuring each slice has a balance of meat and fat for the best taste.
5. Store It Properly
Once you've finished slicing, cover the exposed area with reserved fat and a clean cloth to prevent drying out. Store the ham in a cool, dry place.
Mastering the art of slicing Spanish ham enhances the experience of enjoying this gourmet delicacy. With the right tools and technique, you can serve perfect slices every time!
Have you ever tried cutting a leg of Spanish ham?