{"id":7200,"date":"2018-09-24T16:30:00","date_gmt":"2018-09-24T15:30:00","guid":{"rendered":"https:\/\/moniberic.com\/pasos-de-como-cortar-un-jamon\/"},"modified":"2025-10-15T09:33:24","modified_gmt":"2025-10-15T08:33:24","slug":"steps-on-how-to-cut-a-ham","status":"publish","type":"post","link":"https:\/\/moniberic.com\/en\/steps-on-how-to-cut-a-ham\/","title":{"rendered":"Steps on how to cut a ham"},"content":{"rendered":"\n

The consumption of Ham<\/strong><\/p>\n\n\n\n

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The ham must be consumed at room temperature, that is to say, at around 21\u00ba.<\/p>\n\n\n\n

At this temperature the shine of the natural fat will be observed, while if it is too cold the appearance is rather opaque.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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The cut<\/strong><\/p>\n\n\n\n

To cut an Iberian ham, we need good fixation, a ham holder and two types of knives:<\/p>\n\n\n\n

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  1. When the consumption will be slow, we will start with the counter mass, placing the ham with the hoof down. With the broad-bladed knife we \u200b\u200bwill remove the crust and the yellowish bacon, from which we will take advantage of some cuts that will be used to protect the cut of the ham.<\/li>\n\n\n\n
  2. With the ham knife, we will start to extract the slices which must be small and thin, almost translucent. The cut should be as straight as possible. The edges must always be clean of bark and yellowish bacon to avoid flavors<\/li>\n\n\n\n
  3. If it will be left to detail and to prevent it from drying out, you must cover the cut with the bacon slices that we have reserved and cover it with a cloth. It must be kept in a cool and dry place, away from heat and light.<\/li>\n\n\n\n
  4. We will continue to cut slices from this area until we reach the femur bone, making sure that the cut is as straight as possible. When we discover the bone, we will turn the ham.<\/li>\n\n\n\n
  5. We will place the ham with the hoof facing up to prepare to cut the butt, which is the juiciest area. With the broad-bladed knife we \u200b\u200bwill give a deep cut to the cane.<\/li>\n\n\n\n
  6. We will remove the crust and the yellowish bacon, always doing it in the opposite direction of our hand to avoid cutting ourselves.<\/li>\n\n\n\n
  7. With the ham knife, we will begin to extract slices from this area, which will be as thin as possible and we will try to remove them from the entire surface to appreciate the muscles that can be distinguished by their different color.<\/li>\n\n\n\n
  8. We will continue to cut slices from the entire surface trying to make them as thin as possible. We will always keep the edges of the ham clean to avoid flavors.<\/li>\n\n\n\n
  9. We will continue to extract cuts until we discover the bones.<\/li>\n<\/ol>\n<\/div>\n\n\n\n
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    Step 3<\/figcaption><\/figure>\n\n\n\n

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    10. In the upper part or hock we will find the fibula bone, which we can remove by levering. We can remove slices or cubes from this area and from the bottom or tip. The bone can be used to flavor dishes and wines.<\/p>\n\n\n\n

    \u2026 AND ENJOY YOUR HAM<\/strong><\/p>\n\n\n\n

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    Download the PDF archive about all the steps<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

    The consumption of Ham The ham must be consumed at room temperature, that is to say, at around 21\u00ba. At this temperature the shine of the natural fat will be observed, while if it is too cold the appearance is rather opaque. The cut To cut an Iberian ham, we need good fixation, a ham […]<\/p>\n","protected":false},"author":0,"featured_media":7489,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[526,613,397,400],"tags":[],"class_list":["post-7200","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curiosities-en","category-iberian-ham-en","category-iberian-ham","category-paleta-en"],"_links":{"self":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/posts\/7200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/comments?post=7200"}],"version-history":[{"count":0,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/posts\/7200\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/media\/7489"}],"wp:attachment":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/media?parent=7200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/categories?post=7200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/tags?post=7200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}