In order to enjoy Iberian ham at its best it should be kept at room temperature outside the cellar for several days until it reaches its optimum eating temperature of 24ºC. Carving Iberian ham is a ritual, which creates an explosion of aromas and flavours. It is therefore advisable to wait until it needs to be cut in order to conserve all of its properties and to follow the step-by-step Iberian ham carving process.
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Step 1: Place the ham on a jamonero (ham stand) with the hoof facing upwards, ensuring that it is well secured. If you are going to eat the ham in one day, then remove the entire outer layer of fat and rind. If not then clean the ham and score the part that you wish to carve. |
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Step 2: Using a wide-bladed knife, remove the outer layer of fat and rind and make a deep incision into the leg. Starting from this cut, using the ham knife, start to cut slices from the ‘cushion’ meat, which is the fattiest part of the ham. For each portion it is advisable to include slices from the centre, shank and butt-end of the ham. |
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Step 3: The slices must be small and as thin as possible. |
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Step 4: When you reach the hip bone, cut around it with a sharp knife. |
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Step 5: Once the cushion is finished, turn the ham over and with the hoof facing downwards, repeat the process with the forecushion until reaching the bone. |
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Continue cutting slices until the entire bone is completely clean. |
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Take the utmost care when doing this to avoid cutting yourself, as it is a difficult area to carve. |
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This is the hardest side of the ham and therefore the most difficult to cut. |
ADVICE FOR CARVING IBERIAN HAM.KNIVES: You need two knives. One knife with a strong wide blade for preparing and cleaning the ham. Another longer ham knife (jamonero knife) with a narrow and flexible blade for cutting the slices. SLICES: The slices must be small and as thin as possible. Try to include the fat between the muscles to make the slices more succulent. You must always cut in the same direction, either towards or away from the hoof.
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