Where should we place the ham holder?

The cutting area should be a clean and safe space where we can work comfortably. The ham holder should be at the right height at hand level and perfectly flat and stable.

The ham holder is essential for proper cutting. There are various models, and it's important to find one that best suits our needs. The most important thing is that it holds the piece firmly and ensures there's no chance of movement.

What do I need to cut Joselito Ham?

The necessary equipment consists of three types of knives:

(A) The ham knife, long and flexible, used to slice the ham
(B) A serrated knife to remove the crust, like a bread knife
(C) A puntilla knife, short and strong with a pointed tip, for precise cuts in angled areas and to separate the ham from the bone.

Lastly (D) ham holder. Prevents the ham from moving. A good ham holder should have a solid base and an adjustable clamp to secure the hoof. We should also have a sharpening steel, essential for keeping knives well sharpened. Working with tools in perfect condition allows for effortless and smooth cutting. For a more elegant presentation, we can use tongs to handle the slices when placing them on the plate.

It's time. Let's start cutting

BEFORE STARTING

The recommended cutting temperature is around 25ºC. For the organoleptic characteristics of Joselito Ham to be perfectly appreciated, the ham must be at this temperature for several days, approximately 2 weeks.

We should first wash the exterior of the ham. If we wash it with hot water and a scrubber and let it dry for two days, it will be in the best condition for consumption.

WHERE DO WE START CUTTING?

The first question is which part of the ham to start with.

If the Joselito Ham will be consumed quickly, we start with the maza, placing the piece with the hoof facing up. If, on the other hand, consumption will be slower, as is usual at home, it's better to start with the babilla, as this part has less fat marbling and can dry out faster.

THE CUT

The first step is to make a cut with the serrated knife around the shank, in the narrow part of the ham near the bone. This area is tough and requires a firm cut. We remove the crust by cutting towards the previous transverse cut, doing it in the opposite direction of our hand to avoid cutting ourselves. It's essential that the free hand always stays behind the knife. A metal mesh glove can also be used for added safety.

WHAT DO I DO WITH THE FAT I'VE CUT OFF?

Once the ham's crust is removed, we must eliminate the outer layers of intense yellow fat. Always cut in the direction from the hoof to the hip bone.

Be very careful not to remove the white fat inside. The healthy fat of Joselito Ham is also responsible for its wonderful flavor and is essential when combined with the lean meat. This fat is aromatic, tasty, delicately unctuous, and healthy.

If the Joselito Ham is to be consumed on the same day, we can completely remove the skin and fat, leaving the entire piece perfectly clean. However, if consumption will be slower, only clean the part to be consumed immediately. This way, the rest of the piece remains well protected and avoids exposure to air.

Achieving the perfect slice

We will now use the ham knife to cut the slices. After the first layer of fat, the lean meat appears, with abundant fat marbling.

START CUTTING FROM THE MAZA

We will now use the ham knife to cut the slices. After the first layer of fat, the lean meat appears, with abundant fat marbling.

The knife blade should rest firmly on the ham, making a harmonious and slow back-and-forth motion, never forcing the cut. If the knife is well sharpened, it will slide easily with slight movements, as if playing a violin. The free hand is only used to remove the slices once cut, always keeping it above the knife.

The goal is to achieve small, thin slices about 4 or 5 cm long. For a full flavor, each slice should have enough fat and lean meat.

The surface should always remain flat, perfectly horizontal, without steps or curves. If we lose the straightness at any point, it's advisable to level it before continuing. This ensures better use of the ham.

From the maza, we can identify different muscles by their distinct colors and aim to get slices from the entire surface to mix their flavors.

REACHING THE HIP AND FEMUR: WHAT STEPS TO FOLLOW?

When we reach the hip bone, we'll make an incisive cut with the thin knife around the bone to separate it from the ham. This will make it easier to extract slices in this area. As the bone surfaces, we'll repeat this operation.

We continue slicing the surface we were working on and the new one that appears after the bone, the punta.

As we continue cutting, the next bone we encounter is the femur. At this point, we'll make better use of the ham by turning the knife along the bone. Once this part is finished, it's time to turn the ham over and place it with the hoof facing down.

START CUTTING THE BABILLA

This is a narrower area with less fat, which has made its curing process longer than the previous part. We proceed to clean it similarly to the maza, with the difference that here we'll remove less fat. It's recommended that the slices have a small edge of exterior fat, making them more appetizing.

At the top, we proceed to cut the codillo, an especially tasty area. The codillo can be cut into cubes or slices.

When we discover the meniscus, we'll use the puntilla to separate the bone from the ham. This way, we can extract new slices perfectly.

We turn the ham over again and continue cutting from the maza. Once we reach the fibula bone, we'll make a deep cut and remove it by levering.

FINISHING THE HAM

Once the piece is finished in terms of obtaining slices, the more muscular parts can be cut into cubes, which can be consumed directly or used for cooking.

The leftover fat, always white, can be used to enrich various dishes and is highly valued among top culinary professionals.

Finally, the bone, even if perfectly cleaned, is ideal for flavoring stews, soups, and broths. For this use, it's usually sawed into medium-sized pieces, which can even be frozen for future use.

Prevent Joselito Ham from deteriorating

STORE IT AT THE RIGHT TEMPERATURE

Store the ham in a cool, dry place, away from direct sunlight if you won't be opening it soon. If the ham will be consumed within a month, keep it at around 25ºC. If preserving it longer, store it at approximately 15ºC.

Preferably hung and without contact with other surfaces. Remove the wrapping paper and leave it uncovered to air.

THE HAM'S OWN FAT WILL HELP IMPROVE ITS PRESERVATION

Once we've started cutting, proper preservation is crucial to prevent drying. For this, we'll use the exterior fat we saved during the initial process.

PARTS OF JOSELITO HAM

The ham has four zones with different characteristics.

PARTS OF JOSELITO HAM

The ham has four zones with different characteristics.

Avoid prolonged exposure of ham slices to air. Always cut the amount you estimate will be consumed right before eating.

Joselito Ham is a completely natural product with very special qualities, without additives or preservatives, so it requires special treatment and must be kept at adequate temperature, aeration, and humidity conditions.

Make your ham slice stand out

CUTTING THE HAM WELL MEANS MAKING THE MOST OF IT

Cutting ham is an art that improves with time and requires patience. Enjoy this ritual and carefully follow all the manual's steps to achieve the utmost excellence of your Joselito Ham.

The slices should be placed on the plate with some overlap, meaning they shouldn't be too far apart or piled up. The slices should be thin and almost translucent, shiny, aromatic, and juicy.

A good cutter also ensures each slice has the right balance of Joselito Ham's fat and lean meat, providing that characteristic unctuousness and excellence of our ham.

IF THE HAM IS TO BE CONSUMED IMMEDIATELY

It's recommended to combine slices from different areas. This way, we can appreciate and savor the different aromas and nuances hidden in each part of the ham.

Some cuts reveal white specks, with a chalky consistency and peculiar taste, resulting from prolonged curing and thus guaranteeing the ham's maximum quality. Technically, these are crystallizations from tyrosine precipitation, an amino acid in the meat caused by extreme temperature differences that occur naturally in our cellars during Joselito Ham's long curing process. This is a very good sign and should never be discarded.