How to start or open an Iberian ham
For those of you who are not used to dealing with the whole piece of ham (the leg), it can be difficult to know how and where to start cutting to do it correctly . That is why, in this post we want to explain in detail everything you need to know to open a ham correctly . After reading it to the end, you will no longer have any doubts about how to do it. Let's go!
/wp:paragraph wp:headingThe parts of the ham leg
/wp:heading wp:paragraphBefore explaining how to open Iberian ham, you need to know what the different parts of a ham are, in order to identify which area you should start cutting.
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The cane
/wp:heading wp:paragraphIt is the longest and thinnest part of the ham leg. The shank is characterized by having a more fibrous and hard texture. It is usually one of the oiliest parts of the leg and is frequently used to cut the meat into small cubes that can then be included in meals.
/wp:paragraph wp:heading {"level":3}The hock
/wp:heading wp:paragraphThe hock is located next to the tibia and fibula, between the shank and the maza. Like the shank, it is one of the most fibrous parts of the ham and its characteristics are very similar to those of the shank. It has a very red colour and both its smell and flavour are very intense.
/wp:paragraph wp:heading {"level":3}The Mace
/wp:heading wp:paragraphThis is the widest part of the leg and, therefore, the one with the greatest amount of meat. The ham obtained from the leg is quite juicy and tender.
/wp:paragraph wp:heading {"level":3}The Countermaza
/wp:heading wp:paragraphThe contramaza or contramaza is located below the maza area and the flavour and characteristics of the ham extracted from this area are very similar to those of the maza.
/wp:paragraph wp:heading {"level":3}The tip
/wp:heading wp:paragraphIt is the opposite end to the hoof. The tip is considered one of the tastiest parts of the ham due to the amount of fat found in this area.
/wp:paragraph wp:heading {"level":3}The Babilla
/wp:heading wp:paragraphIt is located in the area opposite the maza. It is much narrower than the latter, so we will find less ham in the babilla than in the maza. If we are going to take a while to consume our piece of ham, it is advisable to start with this area. As it is very close to the bone, it cures before the rest of the piece and can end up drying out excessively.
/wp:paragraph wp:paragraphThe babilla is one of the areas with the least amount of bacon in the entire ham.
/wp:paragraph wp:headingThe necessary utensils to cut ham
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Cutting Iberian ham properly is essential to enjoying its unique flavour and texture, and to do so you need the right utensils.
/wp:paragraph wp:heading {"level":3}The ham knife, an essential
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One of the most essential utensils for cutting Iberian ham is the ham knife , which is specially made for ham. This knife has a thin, sharp blade that allows you to cut thin, uniform slices effortlessly. The blade is long (between 25 and 30 centimetres) and narrow (it is less than 3 centimetres wide), which allows it to adapt correctly to the leg of the ham and reduces friction, making cutting easier.
/wp:paragraph wp:paragraphIf we compare the blade of a ham knife with that of other kitchen knives, it is usually more flexible . This makes it very adaptable to ham. Depending on the curing stage of the ham, more or less flexible ham knives are recommended. If the ham is very cured, we will look for a somewhat more rigid ham knife.
/wp:paragraph wp:paragraphIn the past, the handles of these knives were usually made of wood, but it is increasingly common to find them made of synthetic materials. The handle is always ergonomic to ensure a correct grip.
/wp:paragraph wp:heading {"level":3}The ham holder, the other basic
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A ham holder is a utensil designed to hold and cut Iberian ham comfortably and safely. It is a device that usually has a stable base and a support on which the ham leg is placed. The ham holder is a very useful item in the kitchen, as it allows you to cut the ham accurately and comfortably without having to hold the leg with your hand.
/wp:paragraph wp:paragraphIn general, ham holders tend to be very strong and durable devices, as they are made of high-quality materials such as wood, metal or plastic . Some models have a more traditional and classic design , while others are more modern and minimalist . In any case, the ham holder is a very useful and practical utensil.
/wp:paragraph wp:paragraphHam holders usually consist of the following parts:
/wp:paragraph wp:list- Base: This is the lower part of the ham holder, which serves as support and stability for the device. The base is usually very sturdy and can be made of materials such as wood, metal or plastic.
- Support: This is the upper part of the ham holder, which is used to hold the ham leg. The support is usually specially designed to fit the ham leg and is usually made of resistant materials such as metal or plastic.
Other complementary tools
/wp:heading wp:paragraphIn addition to the ham holder and the ham knife, there are other useful tools when cutting ham. They are not 100% necessary , but if you want to be a master cutter , you will be interested in knowing them:
/wp:paragraph wp:list- Butcher's knife . This is the knife used to remove the skin, rind and external fat from the ham. This type of knife has a wide blade of about 12 to 18 cm in length.
- Boning knife . This is a smaller knife than the debarker and considerably less wide. Its blade is rigid and can access areas where the debarker, due to its large size, cannot reach.
- Short knife . It is a small knife with a narrow blade. It does not exceed 10 cm in length. It is ideal for all those areas close to the bone and where other knives cannot reach.
- Sharpening steel . Having a sufficiently sharp blade is essential to be able to cut the ham into thin, uniform slices. The sharpener for ham knives is usually a long stainless steel cylinder with an ergonomic handle at the top. It is advisable to sharpen our knives once a year, although the frequency will depend on the use we give them.
- Tongs . It is becoming more common to see ham cutters holding and carrying each slice to the plate with tongs to avoid touching them. This is a more hygienic and convenient solution, as it prevents hands or gloves from getting dirty with the fat from the ham.
How to open Iberian ham step by step
/wp:heading wp:paragraphTo start or open a leg of Iberian ham, follow these steps:
/wp:paragraph wp:list {"ordered":true}- Place your ham on the ham holder . Keep in mind that to cut a ham correctly, it must be well secured and stable. To choose whether to start cutting from the maza or the babilla, you must take into account the time it will take to consume the ham. If you are going to consume it quickly, it is advisable to start with the hoof facing up to start cutting from the maza. If, on the other hand, you want to consume it at home, where it can take between 1 or 2 months to finish the ham, it is advisable to start with the babilla. Remember that as this area is closest to the bone, it cures faster and can dry out excessively if you do not start there.
- Using a sharp butcher knife or debarking knife , make a cut at the end of the shank and begin cutting away the skin, rind, and outer fat of the ham.
- Clean the rind and skin depending on how much you plan to eat. We recommend not leaving too much ham exposed if you are going to take a long time to eat it, to avoid excessive curing.
- Using a sharp ham knife, start cutting thin slices of ham . You should slowly slice them horizontally. Start with the part closest to the hoof and finish with the part closest to you. Be careful to avoid cutting yourself.
It is important to note that Iberian ham is a very delicate product and must be handled with care to avoid damaging the meat or losing its flavour and aroma. In addition, it is advisable to use a sharp knife and keep the cutting surface clean and free of residue to facilitate cutting and prevent the meat from being damaged.
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