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Let\u2019s begin at the top end, which is known as the ca\u00f1a area that is the closest to the hoof. Tilt the knife and make a deep cut that is perpendicular to the leg, just below the hock. Remove the rind from the area and the yellow fat, as aforementioned. Remember that you only need to clean the area that you intend to carve now, nowhere else.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Then you will be ready to start carving slices. To do this, you must carve in the direction that is marked by the ham axis.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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When you start carving the ham the hip bone will appear. With the help of a sharp knife you will have to cut around it. To make the most of the meat on the leg of ham use a boning knife.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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When you have completely finished carving off the ham on the maza area, turn the leg of ham over and start carving the ham off from the babilla (the leaner front part of the leg). This is also called the contramaza.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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You will find other bones here as well, that of the babilla and the You will have to cut around both of them to get thin quality slices.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Not only can you carve delicious<\/strong> slices of ham, after that you can start cutting the Iberian ham into small cubes to use in mouth-watering recipes<\/strong>. You can even cook the bones to make a tasty homemade broth.<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.22.2″ _module_preset=”default” background_enable_color=”off” global_colors_info=”{%22gcid-937824ca-e831-46c6-b7e2-284fc452a523%22:%91%22background_color%22%93}” theme_builder_area=”post_content”][et_pb_row _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_divider color=”#000000″ divider_weight=”2px” _builder_version=”4.22.2″ _module_preset=”default” width=”100px” module_alignment=”center” custom_margin=”0px||0px||false|false” custom_padding=”0px||0px||false|false” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ disabled_on=”off|off|off” _builder_version=”4.22.2″ _module_preset=”default” custom_margin=”||25px||false|false” custom_padding=”||50px||false|false” border_width_bottom=”1px” border_color_bottom=”#d6d6d6″ global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”1_2″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_image src=”https:\/\/blog.arcos.com\/wp-content\/uploads\/2024\/05\/jamonero2.jpg” title_text=”jamonero2″ force_fullwidth=”on” _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.23.1″ _module_preset=”default” text_font=”Roboto||||||||” header_2_line_height=”1.3em” header_3_font_size=”25px” custom_margin=”||12px|||” custom_padding=”||0px|||” header_2_font_size_tablet=”” header_2_font_size_phone=”23px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
<\/span>1. What side of a leg of Iberian ham do you start with?<\/span><\/h3>\n[\/et_pb_text][et_pb_divider color=”#000000″ divider_weight=”2px” _builder_version=”4.19.5″ _module_preset=”default” width=”100px” custom_margin=”0px||0px||false|false” custom_padding=”0px||0px||false|false” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_divider][et_pb_text _builder_version=”4.23.1″ _module_preset=”default” text_font=”Roboto|300|||||||” custom_padding=”|0px||0px|false|true” custom_padding_tablet=”|0px||0px|false|true” custom_padding_phone=”|0px||0px|false|true” custom_padding_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
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To make sure that you enjoy it all without losing any of its quality, ideally start carving on the side where the hoof is facing upwards.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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<\/span>2. How to carve the ham into perfect slices<\/span><\/h3>\n[\/et_pb_text][et_pb_divider color=”#000000″ divider_weight=”2px” _builder_version=”4.19.5″ _module_preset=”default” width=”100px” custom_margin=”0px||0px||false|false” custom_padding=”0px||0px||false|false” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_divider][et_pb_text _builder_version=”4.23.1″ _module_preset=”default” text_font=”Roboto|300|||||||” custom_padding=”|0px||0px|false|true” custom_padding_tablet=”|0px||0px|false|true” custom_padding_phone=”|0px||0px|false|true” custom_padding_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
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To get very thin slices of ham start carving downwards from the highest point<\/strong>. Don\u2019t worry, if you see that the slices are much smaller and shorter in the beginning, as you progress you will see how you carve bigger<\/strong> perfect slices off your leg of ham.<\/p>\nYou will have to carve the first slice of ham by sliding the knife forwards for you own comfort and to maintain the line of the cut of the ham. The rest of the slices are carved towards you very carefully.<\/strong><\/p>\nIf you practice and you get the knack of it you will definitely be able to carve slices of ham just like the real professionals.<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_image src=”https:\/\/blog.arcos.com\/wp-content\/uploads\/2024\/05\/jamonero.jpg” title_text=”jamonero” force_fullwidth=”on” _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ disabled_on=”off|off|off” _builder_version=”4.22.2″ _module_preset=”default” min_height=”487.4px” custom_margin=”||25px||false|false” custom_padding=”||50px||false|false” border_width_bottom=”1px” border_color_bottom=”#d6d6d6″ global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”1_2″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_image src=”https:\/\/blog.arcos.com\/wp-content\/uploads\/2024\/05\/mesa-jamon.jpg” title_text=”mesa jamo\u0301n” force_fullwidth=”on” _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.23.1″ _module_preset=”default” text_font=”Roboto||||||||” header_2_line_height=”1.3em” header_3_font_size=”25px” custom_margin=”||12px|||” custom_padding=”||0px|||” header_2_font_size_tablet=”” header_2_font_size_phone=”23px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
<\/span>3. Professional ham carving: avoid the bones and do it in stages<\/span><\/h3>\n[\/et_pb_text][et_pb_divider color=”#000000″ divider_weight=”2px” _builder_version=”4.19.5″ _module_preset=”default” width=”100px” custom_margin=”0px||0px||false|false” custom_padding=”0px||0px||false|false” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_divider][et_pb_text _builder_version=”4.23.1″ _module_preset=”default” text_font=”Roboto|300|||||||” custom_padding=”|0px||0px|false|true” custom_padding_tablet=”|0px||0px|false|true” custom_padding_phone=”|0px||0px|false|true” custom_padding_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
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You will have to mark each bone that appears while you are carving with your own boning knife<\/strong>. This is how you will avoid reducing the number of slices and ensure the highest yield from your own leg of ham.<\/p>\nThe carving must always be done in stages to carve around the area of the fibula bone and the ball of the femur. Easy and simple.<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.22.2″ _module_preset=”default” custom_padding=”5px|||||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.23.1″ _module_preset=”default” text_font=”Roboto||||||||” text_orientation=”center” custom_margin=”||-5px|||” custom_padding=”||14px|||” header_2_font_size_tablet=”” header_2_font_size_phone=”23px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
<\/span>Step-by-step video: How to carve a ham | Tips<\/span><\/h2>\n
\n[\/et_pb_text][et_pb_divider color=”#000000″ divider_weight=”2px” _builder_version=”4.22.2″ _module_preset=”default” width=”100px” module_alignment=”center” custom_margin=”0px||0px||false|false” custom_padding=”0px||0px||false|false” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_divider][et_pb_text _builder_version=”4.23.1″ _module_preset=”default” text_font=”Roboto||||||||” text_orientation=”center” header_2_font_size_tablet=”” header_2_font_size_phone=”23px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”]In this video, you’ll learn essential techniques for professional carving. From selecting the right side to achieving perfect slices, we’ll guide you through each step.<\/strong>
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Now that you have got this far we hope that it is clearer for you how to carve a leg of ham<\/strong>. The next step is to put what you have learned into practice and try<\/strong> it out on the new leg of ham that is already in your kitchen. We assure you that if you follow our steps you will definitely enjoy the exquisiteness of this rich pork or Iberian pork delicacy.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_id=”recetas-tipo” _builder_version=”4.23.1″ _module_preset=”default” background_color=”#FFFFFF” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.23.1″ _module_preset=”default” text_font=”Roboto||||||||” text_orientation=”center” custom_margin=”||15px|||” header_2_font_size_tablet=”” header_2_font_size_phone=”23px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
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Although the vast majority love to enjoy a good slice of Iberian ham, whether it’s cebo, serrano, or bellota, the truth is that very few people know how to carve a ham from start to finish.<\/p>\n","protected":false},"author":7,"featured_media":7834,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[49,82],"tags":[],"class_list":["post-8441","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home-en","category-trends"],"yoast_head":"\n
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