We all like ham, when we talk about it, we only think of the thousand and one preparations that we can make with such exquisite food. We know that it is a food product that is obtained from the hind legs of the pig and also that the ham normally receives, a treatment where it is salted and naturally cured, but what many of us do not know is how to start the cuts of a ham.
In the event that we buy a complete piece of Iberian ham How are we going to start and make the cuts properly? This task may be somewhat complex for us, but here we will tell you the steps so that you can cut the ham like an expert.
Know the right way to start a ham, It is a very important factor to taste it properly and that we can get the best out of its flavor and all its qualities. This task is not really complex at all, in fact, the ham leg itself offers the way to use the ham knife to make the cuts.
Steps to start a ham correctly
There is a difference in starting the ham for our domestic consumption or if it is for consumption in a local, if it is for own consumption, it is best to place the ham with the hoof facing down in the ham holder, since that way the cuts would begin on the stifle side, an area that is the least juicy as it is the most cured.
If it is a ham for a food establishment, then the ham is placed on the opposite side, that is, with the hoof up, then the cuts would start to be made from the part of the mace, the area where the meat is more tender . In this way, the piece is used quickly because it will last for a short time.
Tools to start a ham
For this task some fundamental tools are required, such as the ham knife, which is long but flexible, a shorter knife to carry out the boning, the ham itself that will allow us to hold the piece, some tweezers and a sharpener, nothing better than having perfectly sharp knives.
Start a ham
As long as you have all the tools mentioned above, place the leg with the hoof facing up in the ham holder, in this way we will begin to make the cuts in the area of the mace, a region whose meat is more tender and juicier.
Make sure both knives are sharp before you start cutting. The ham knife must be wide-bladed to make more suitable cuts.
We have to fix the leg very well to the ham holder, so that it does not move while we make the cuts. The first incision will be made on the part of the shaft, which is in the upper area of the leg, the cut must be deep, about two fingers from the hock bone, with the knife inclined, perpendicular to the ham.
This first cut must reach the bone, so that we can better remove the tendons and fat from this part of the leg. Then we must remove the crust and the yellow fat that is part of the surface of the ham, so that the meat is exposed. It is important to remove only the section that we are going to consume, so that the rest of the meat remains tender
After removing the crust, we can start with the slices of ham. For this, we must make the movement of the knife from the hoof to the lower tip of the ham. Following this procedure, we will remove several slices until we reach the hip bone, when we reach this point, we will use the boning knife, which being smaller, we will be able to get better sections of this part.
After we have finished cutting on the side of the mallet, we turn the leg to continue the cuts on the other side. In this part are the bones of the patella and stifle, with which we will practice the same procedure with the boning knife once we reach them, we must always make the incisions so that the slices are thin.
Achieve perfect ham slices
To achieve the best cuts and perfect slices, we need our knives to be very sharp. The ham knife must be placed as parallel and horizontal as possible, and the movements must be zigzag in small and slow sections, in this way, we achieve very thin and perfect slices. It is important that the ham is well attached to the ham holder, so that the leg does not move when sliding the knife.
The appropriate size for a slice of ham ranges from 5 to 6 centimeters. Enough portion to fully taste the smell, flavor and texture of the ham.
How to keep the ham
Proper conservation is essential for the ham to maintain all its rich qualities. So it is important to ensure that it does not oxidize or dry out, factors that can occur quickly if the temperatures where we keep the ham are not the most suitable.
One of the most used tricks to help preserve the ham is to cover it with traces of fat that we have previously removed. Another way is to apply the bacon fat over the entire piece, or simply cover the ham with a plastic wrap.
Starting a ham properly, boils down to having the right tools for the task, and knowing the most efficient technique, as we have previously explained. Starting a ham with these procedures will help you to make the best use of a complete ham leg, either for consumption at home or in some other establishment.
