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Ham Cutting Tips
Tips to help you make the most of your COVAP Iberian ham
1. BEFORE YOU START
We recommend that you remove all of the rind first. To do this, take a suitable knife and make an incision in the skin, about half a centimetre deep, running around the whole leg a few centimetres below the hock, following the line between points A and B marked in the photograph.
Once you have made that first incision, it's easy to remove the whole outer rind without completely stripping it of the surrounding fat.
The largest layers of fat cut off at this stage should be kept to cover the top of the exposed ham later, to prevent the surface from drying out between slicing sessions. The rest of the fat can be used to add flavour to your stews and casseroles.
2. CUTTING THE HAM
Put the ham in a ham stand that will hold it firmly in place. This keeps it secure and makes cutting it easier.
The first part you should eat is the cushion, the juiciest, tastiest part of the ham. Gently move the knife back and forth to remove each slice. The slices should be as thin as possible, as this helps to release all the flavours of the ham in your mouth.
Start from the point marked C on the photograph, the widest part of the ham. As you slice, point C should gradually move upwards and point D should move downwards. This means that you can eat slices from the top part of the ham as well as the bottom part, where more salt tends to accumulate during the curing process.
As you slice, try to keep the exposed surface of the ham completely flat and parallel to the bones.
Once you have sliced all the ham on the main cushion, turn the ham over in the stand so that you can start slicing the stifle, or knee joint, where there is less ham to slice. Start about two centimetres away from the point marked E in the photograph, following the line between E and F.
HAM-CUTTING TIPS
The slices should not be too long - about 6 cm. Make them as thin and as wide as possible.
Once you have started slicing the ham, it is best to eat it quickly, so that its excellent flavour, aroma and colour are not lost. The meat near the bones can be eaten in larger chunks, or used to add flavour to other dishes.
Even after you have eaten all the ham, the bones still have an unbeatable flavour. Saw them into 5 or 6 cm chunks and use them to make fantastic stocks.
1. BEFORE YOU START
We recommend that you remove all of the rind first. To do this, take a suitable knife and make an incision in the skin, about half a centimetre deep, running around the whole leg a few centimetres below the hock, following the line between points A and B marked in the photograph.
Once you have made that first incision, it's easy to remove the whole outer rind without completely stripping it of the surrounding fat.
The largest layers of fat cut off at this stage should be kept to cover the top of the exposed ham later, to prevent the surface from drying out between slicing sessions. The rest of the fat can be used to add flavour to your stews and casseroles.
2. CUTTING THE HAM
Put the ham in a ham stand that will hold it firmly in place. This keeps it secure and makes cutting it easier.
The first part you should eat is the cushion, the juiciest, tastiest part of the ham. Gently move the knife back and forth to remove each slice. The slices should be as thin as possible, as this helps to release all the flavours of the ham in your mouth.
Start from the point marked C on the photograph, the widest part of the ham. As you slice, point C should gradually move upwards and point D should move downwards. This means that you can eat slices from the top part of the ham as well as the bottom part, where more salt tends to accumulate during the curing process.
As you slice, try to keep the exposed surface of the ham completely flat and parallel to the bones.
Once you have sliced all the ham on the main cushion, turn the ham over in the stand so that you can start slicing the stifle, or knee joint, where there is less ham to slice. Start about two centimetres away from the point marked E in the photograph, following the line between E and F.
HAM-CUTTING TIPS
The slices should not be too long - about 6 cm. Make them as thin and as wide as possible.
Once you have started slicing the ham, it is best to eat it quickly, so that its excellent flavour, aroma and colour are not lost. The meat near the bones can be eaten in larger chunks, or used to add flavour to other dishes.
Even after you have eaten all the ham, the bones still have an unbeatable flavour. Saw them into 5 or 6 cm chunks and use them to make fantastic stocks.
