Cutting the Ham
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- To start a good cut, you need a cutting ham and three types of knives: a long, flexible, one short and strong, lace and a third type broadleaf type machete. In addition, the sharpener to sharpen them.
- If you are going to consume in one day, remove all bark and peeling exterior bacon ham. Otherwise clean and custom profiles to be cut.
- To begin with the broad knife, remove the outer rind and subcutaneous fat and gives a deep cut in the leg. From this court, with the carving knife slices begin to remove the hub, which is the thickest part of the piece.
- The slices should be small and as thin as possible.
- If left to cut, protect the area with some of the thicker pieces of bacon and bark, taken at the beginning, so that the fat surface always remains fresh.
- The ham should be eaten at room temperature, ie about 21 °.
- For proper maintenance of ham, should be in a cool dry place (between 10 º and 15 º) and preferably hung or a ham.
- No quality is as important as knowing a ham carving.
