How to cut and store Iberian ham correctly at home
In this manual we will show you how to cut and store Iberian ham correctly at home, where consumption will be slow, in several days or even weeks.
If, on the other hand, we are going to consume the ham at once or if we want a more attractive cut, we will clean the ham completely of its outer rind and yellowish fat, starting by cutting through the maza, which is the juiciest area of the ham (hoof upwards, figure 6).
To remove the slices, the ham knife must be placed firmly on the cut, without pressing it and moving it with a slight rocking motion. The slices must be thin, almost translucent, combining the lean and white bacon to obtain the maximum aroma and flavour.
The slices should be presented on the plate in the right quantity, in an orderly manner and with a slight overlap. Cut only the amount that you are going to consume.
The ideal temperature to cut and taste the Iberian ham is between 18 and 24 degrees centigrade.
The occasional presence of tiny white dots splashed between the meat, known as tyrosine crystals, far from being harmful, denotes correct ageing in the cellar, long curing and low salt content.
Acorn-flavoured Iberian ham has a significant content of oleic acid, like olive oil, and is rich in monounsaturated fats that produce beneficial effects, lowering the total cholesterol rate, triglycerides and LDL cholesterol.
Cutting step by step
1-To cut the ham we will need a ham holder that provides good fixation and two types of knives: one long and flexible (ham type) to cut the slices and another with a wide blade to remove the rind. In addition, the blade will serve to sharpen the knives.
2- When the consumption is going to be slow, we will begin with the counter-mass placing the ham with the hoof down. Using the wide-bladed knife, remove the rind and the yellowish bacon, from which we will take advantage of some slices that will serve to protect the cut of the ham.
3- With the ham knife, we will begin to extract the slices which must be small and thin, almost translucent. The cut should be as straight as possible. The edges should always be clean of crust and yellowish bacon to avoid rancid flavours.
4- If you are going to stop cutting and to prevent it from drying out, you must cover the cut with the slices of bacon that we have reserved and cover it with a cloth. It should be kept in a cool and dry place, away from sources of heat and strong light.
5- Continue cutting slices from this area until you reach the femur bone, trying to make the cut as straight as possible. When the bone is discovered, turn the ham over.
6- Place the ham with the hoof facing upwards to prepare to cut the maza, which is the juiciest area. Using a wide-bladed knife, make a deep cut in the shank