Step 1: Prepare the ham
The position in which the Spanish ham is placed in the support depends on the number of slices you want to make. If you place it hoof upward, you'll find that it's best suited for large slices and for eating the whole ham immediately. If you plan to take several weeks to eat your Spanish ham, it is best to start cutting at the stifle, the thicker part of the leg, placing the ham hoof down in the ham holder.
Step 2: Peel the ham
In this step it is also important to predict how many slices you will need, because the size of the opening you cut will depend on this. If too large an area of Spanish ham is peeled, the meat will dry out and lose some of its juiciness and flavor.
Step 3: Slicing
If you want to cut long slices, about six inches, you just have to make parallel cuts covering the area form the hip to the hoof. To get regular slices the same thickness, you'll need to carefully control blade angle and pressure and make parallel cuts. Since the texture of slices changes, depending on the area they're cut from, it is advisable to combine slices from different parts of the leg so that the dish of Spanish ham is more tasty and varied.
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Step 1: Prepare the ham
The position in which the Spanish ham is placed in the support depends on the number of slices you want to make. If you place it hoof upward, you'll find that it's best suited for large slices and for eating the whole ham immediately. If you plan to take several weeks to eat your Spanish ham, it is best to start cutting at the stifle, the thicker part of the leg, placing the ham hoof down in the ham holder.
Step 2: Peel the ham
In this step it is also important to predict how many slices you will need, because the size of the opening you cut will depend on this. If too large an area of Spanish ham is peeled, the meat will dry out and lose some of its juiciness and flavor.
Step 3: Slicing
If you want to cut long slices, about six inches, you just have to make parallel cuts covering the area form the hip to the hoof. To get regular slices the same thickness, you'll need to carefully control blade angle and pressure and make parallel cuts. Since the texture of slices changes, depending on the area they're cut from, it is advisable to combine slices from different parts of the leg so that the dish of Spanish ham is more tasty and varied.