Orce Serrano Hams
Jamon Serrano ~ Jamon Iberico

HAM CARVING

How to carve your Spanish ham:

The first things you will need to carve your ham are the ham clamp/ham stand and the ham carving knife. These are both as important as each other to enable wafer thin slices. The ham stand holds the ham securely in place and the long flexible knife (which should always be kept very sharp) is designed for cutting the thin slivers of meat from the leg.

  • Firstly, place the ham in the ham clamp and secure.
  • Next, make a deep cut around five inches down from the hoof.


Carving your Spanish ham

  • Cut a good thick slice along the top of the ham and retain as this will be required later.


Carving your Spanish ham

  • Depending on how many slices are required and ham to be consumed remove the rind from the sides of the ham.


Carving your Spanish ham

  • Creating a smooth sawing action begin to cut the slices, the ham should be transparent enough to see the blade of the knife underneath the meat.


Carving your Spanish ham

  • Try to avoid cutting a "curve" into the leg - the surface area of the exposed meat should remain level throughout the carving.


Carving your Spanish ham

  • When the hip bone is reached cut around it with a small, or boning knife.
  • The area around the bottom of the ham is more difficult to achieve slices - short thin pieces are best cut from this area.
  • Repeat the process once the ham is turned, then trim the bone.

Once the meat has been exhausted saw the bone into pieces. Ham bone adds a superb flavour to stews and soups and makes a great stock.

Practice makes perfect!

Carving a serrano or iberico ham does take practice, the aim (and best way to serve) is in short thin slices. Try to cut your slices approximately an inch wide and three inches long.

Be Sharp

The flexible ham knife is the ultimate tool for carving your ham. The knife needs to be kept very sharp. In Spanish restaurants and tapas bars where hams are always cut in view of the public the ham carver always sharpens his knife before setting to work, sometimes sharpening several times during slicing.

Clamping up

There are several designs of ham stand but by far the most popular and functional are the traditional design stands where the ham is placed either horizontally or standing up vertically at an angle. Decide which way you will feel most comfortable carving your ham. Tighten the screws or clamping system so the ham is fully secure in the stand with no movement.

Safety

Ham carving in Spain is sometimes even regarded as an art form, professional chefs and ham carvers make the tradition look very easy! Remember though the knife is ultra sharp and big heavy hams need a big heavy ham clamp.

Serving

After carving your ham, place the slices on a wooden board and allow them to breath for at least thirty minutes. This intensifies the flavour of the ham. The ultimate Spanish tapa is usually served with a good extra virgin olive oil and manchego cheese . . . see our recipe pages for some local ideas on serving your "jamon".


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