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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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