Quick Guide to Cutting and Preserving Your Ham at Home

1. Step by Step: How to Slice Ham Like a Professional

2. Positioning: Place the hoof facing up (the “maza” area) if you are going to consume the ham quickly. If consumption will be slower, place it facing down (the “contramaza”). Secure the piece well in the ham holder.
3. Cleaning Cut: Remove only the rind and rancid fat from the part you are going to cut. The outer fat naturally protects the ham and helps preserve it.
4. The Ideal Cut: Use a long, flexible, and sharp ham knife. The slices should be thin, uniform, and small, ideal for melting in the mouth. Always cut parallel to the hoof.

Preservation: The Secret to Good Ham

• During use: Protect the cutting area with the trimmed pieces of white fat and rind that you removed. This prevents the ham from drying out.
• Storage: Keep the piece in a cool and dry place (15–20 °C). Do not store it in the refrigerator: the cold alters the texture of the fat.
• Ideal serving temperature: The slices should be served at room temperature (about 21 °C). If you see that they slightly “sweat” and shine... they are perfect!