How to Carve an Iberico Ham – Step-by-Step Guide

Carving an Iberico ham might seem intimidating at first, but once you understand the basics, it becomes a rewarding and enjoyable process.

Follow this step-by-step guide and you’ll be slicing like a pro in no time.

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Step-by-Step Guide

Step 1 – Get to know the parts of the ham. Before carving, identify the different areas of the ham.

Step 2 – Position the ham correctly. In this guide, we’ll start with the babilla, so place the ham with the hoof facing down.

Step 3 – Clean the ham. Make a crosswise cut just below the hock to define your cutting area. Using a chef’s knife or boning knife, remove the rind and yellow outer fat before starting to carve. This exposes the fresh meat and makes it easier to cut thin slices.

Step 4 – Cut the first slices. Use short, smooth strokes with the slicing knife, keeping it flat across the surface of the ham. Aim for thin slices of around 4 cm, ideal for bringing out the texture and flavour. Continue until you reach the bone.

Step 5 – When to turn the ham. Once you reach the bone, turn the ham over completely. Repeat the crosswise cut to redefine the cutting area, and again remove the rind and yellow fat. At this stage, we move on to the maza, so place the ham with the hoof facing up.

Step 6 – Continue slicing. As before, use the slicing knife to carve thin slices, adapting to the shape and contours of this side of the ham.

Step 7 – Make the most of the ham. When it becomes difficult to cut thin slices due to the proximity of the bone, switch to a boning knife (or any short, sturdy knife) to remove the remaining meat. No  more slices? Not quite. Cut the remaining meat into small cubes or fine pieces — perfect for cooking or adding to dishes like beans, crispy starters or even an Iberico tartare.

Find another article to read in my Ibericopedia, A complete Guide to make you a Jamon Savvy!