How to start a ham?

Iberian ham is one of the most coveted jewels of Spanish gastronomy. With its unique flavor, texture and unmistakable quality, enjoying a good ham requires certain knowledge to ensure that it gets the most out of it. One of the most common questions when it comes to slicing a ham is: how to start a ham, with the hoof facing up or down? Thanks to Manuel López, director of Reserva Ibérica, we now know the best way to do it, ensuring that each slice is a delight to the palate.

Where to start the ham? Hoof up or down

To begin with, it is important to understand that the order in which the ham is sliced directly influences the conservation of its quality. There are two ways to start slicing a ham:

With the hoof facing upwards (start with the ‘ramaza’)
The most common way to start cutting a ham is to position it with the hoof facing upwards, which means you begin cutting from the ‘ramaza’ – the juiciest and most visually appealing part of the ham. This technique is ideal if the ham is to be eaten quickly, ensuring that the first slices have the best texture and flavour. This is because the ‘ramaza’ is the part that retains the most juiciness, making it the perfect place to start any tasting.

With the hoof facing downwards (start at the hock)
If you intend to store the ham for a longer period or eat it bit by bit, it is advisable to start at the hock, the driest and most mature part of the ham. Although this area does not have the same initial juiciness as the ‘ramaza’, starting with it ensures that, by the time you reach the juiciest part, such as the ‘maza’, the ham will still be in perfect condition. In this way, the ham is eaten in its natural order, preventing any loss of quality and flavour in the final slices.

Steps to start a ham correctly

In order for you to enjoy a quality Iberian ham as it deserves, it is crucial to follow some basic steps that will help you get the most out of it. Here is a detailed step-by-step guide:

Placing the ham in the ham holder
Make sure the ham is securely fastened in the ham holder, an essential piece of equipment for making precise cuts. If you are going to eat the ham straight away, place it with the hoof facing upwards. If you prefer to eat it over a longer period, place it with the hoof facing downwards.

Initial cleaning of the ham
Before you start carving, it is essential to clean the ham thoroughly. Use a ham knife to remove the outer rind and any excess yellowish fat. This step is important because it ensures that the first slices have a fresh flavour and are not affected by any rancid flavours that the old rind might impart.

Cutting the ‘babilla’ or ‘maza’
Depending on how you initially positioned the ham, start cutting the part you have chosen. If you started with the ‘babilla’, you will be cutting the driest part, whereas if you opted for the ‘ramaza’, you will be starting with the juiciest section. In both cases, make sure you make thin, even cuts, following the grain of the meat so that each slice is tender and full of flavour.

Storing ham
To keep the ham in the best possible condition once you have started cutting it, it is important to cover the cut surface. You can do this using the ham’s own fat or a clean cotton cloth. Avoid wrapping it in plastic, as this can affect the texture of the ham, causing it to dry out or lose its original flavour.

 

Benefits of starting ham correctly

Starting a ham in the right way not only affects conservation, but also has other important benefits:

Better preservation
By starting to slice the ham from the correct end, you ensure that the slices retain their juiciness and flavour for longer. The natural fat surrounding the ham helps to protect the meat and prevent it from drying out too quickly.

Optimal use
This technique also allows you to make the most of the ham. By starting with the driest part, the ham is consumed gradually, ensuring that the juiciest parts remain at their best throughout the process.

A complete culinary experience
Cutting the ham correctly not only extends its shelf life, but also enhances the culinary experience. Every bite will be an explosion of flavour, as the ham will retain its freshness and quality right down to the very last slice.

Enjoy Iberian ham like an expert

At Reserva Ibérica, we pride ourselves on offering products of the very highest quality. As well as these tips on how to cut into a ham, we are dedicated to selecting the finest Iberian hams from the most prestigious regions of Spain. Thanks to this dedication, we can offer a unique gastronomic experience that highlights the tradition and authentic flavour of our products.

With our stores in Barcelona, ​​especially in emblematic places such as La Rambla de Catalunya, the Mercado de La Boqueria and the Sagrada Familia, we are committed to bringing the best Iberian ham to all our customers. In addition, with our recent international expansion, we have taken the excellence of Iberian products to Japan, positioning ourselves as leaders in the export of high-end Iberian ham.