Carving by hand is an art that requires technique, patience, and the right tools. A good carve enhances the flavour, texture, and presentation of Iberian ham. Follow this guide to master the art of hand carving.
Essential Tools
To carve professionally and safely, you need the right equipment:
- Ham stand: A stable holder with clamps to secure the ham safely.
- Ham knife: Long blade (20–25 cm), narrow, flexible, and extremely sharp.
- Boning knife: Short and rigid, ideal for cleaning the rind and working around the bones.
- Cleaning knife: Strong blade for removing the outer rind and rancid fat.
- Honing steel: To sharpen the knives before and during each carving session.
Preparing the Ham
- Bring to room temperature: The ham should be at room temperature so the fat begins to soften slightly, making carving easier and releasing its full aroma.
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Positioning on the stand:
- Hoof up: If you plan to consume the piece quickly, start with the Maza (the juiciest, widest section).
- Hoof down: If consumption will be slow, start with the Babilla (the more cured section) to prevent it from drying out.
- Cleaning the rind: Using the cleaning knife, remove the outer rind and yellowish fat only from the area you plan to carve that day.
Step-by-Step Carving Technique
- Knife position: Hold the ham knife firmly with the blade flat against the cutting surface. Always keep your other hand behind the direction of the cut.
- The motion: Use smooth, fluid back-and-forth movements, sliding the knife downward without forcing.
- Thickness and size: Slices should be extremely thin (1–1.5 mm), almost translucent, and bite-sized (4–6 cm long).
Tasting Tips
Serve the slices at room temperature on a flat plate, slightly overlapping in a circular arrangement. Pair with artisan breadsticks.