Jamón Serrano ham is the culinary treasure of Spain. Spaniards enjoy more ham per person than anyone in the world. A whole jamon can be stored in your kitchen and used daily as tapas or in recipes. It is also a great conversation piece for parties and get-togethers. To enjoy the flavor and authentic texture of a fine jamon serrano, slice the ham with a long sharp knife in the following order: first the rump half (1), then the rump end (2), and lastly the shank (3).Remove the layer of fat from the top and the sides until the meat is exposed. Trim the fat as you slice. Cut small, very thin slices. Slice downwards with your free hand behind the knife. Mastering the fine art of slicing Spanish Ham Book:If you long to slice ham like the professionals, this beautiful and informational 'how-to' is a must-have addition to your cookbook collection. With gorgeous, mouthwatering photography on every page, this delightful read is perfect for display on coffee tables or propped on shelves.

The practical minded and frequent slicer should perch it on cookbook stands permanently for quick and easy referencing at a momentÕs notice. Homes For Sale Bullhead City AzIt also makes an attractive and functional gift for the professional or amateur chef in your life.Used Bobcat For Sale In New Jersey Store bone-in jamon in a cool ventilated place, either in a holder or hung by the rope provided. Pitbull Puppies For Sale Chicago IlAlways cover the sliced area with plastic wrap to preserve freshness and moisture. The first slice should be discarded if the meat has been exposed for some time.Store your boneless jamón in the refrigerator, wrapped in plastic. Boneless hams can be divided into pieces, or can be sliced on an electrical slicer.

Serve the jamon at room temperature. Mold: A thin layer of mold may appear on whole hams. This penicillin-like mold is completely harmless. It can be removed with a clean, damp cloth or with a cloth and olive oil.Small white spots (thyroxine): These are small "chalky" granules that form between the muscle fibers during the curing process. They vary in shape, size and location. They are amino acids found in aged meat and cheese products and are perfectly safe to eat.Iridescent colouring: This colouring can be seen on the cut surface of the ham and in certain parts of the meat. The colouring sometimes has a metallic appearance. It is insignificant as far as the quality of the ham is concerned.Salt: Sometimes saline precipitates may form on the surface of the ham in dry conditions. This inorganic salt does not affect the flavor of jamon and can be brushed or wiped away.White film: This may be seen on the cut surface of whole or boneless hams. The film is mostly thyroxine (same as the white spots).

Simply discard the discolored slice.Fat: Whole hams tend to be rather fatty, which protects the meat and helps it keep longer. Jamon: There is nothing more Spanish than jamón serrano. This country ham is a national treasure shared in Spain by all walks of life. Cured for at least a year, it has a much deeper flavor firmer texture than its closest relateive, Italian prosciutto. Serve as a 'Tapa' with cheese and olives, or in your favorite Spanish recipe Jamón Iberico hams are marbled with rich golden fat, infused with the flavor of its favorite food, the acorn. Sliced paper-thin, it has a rich nutty flavor and tender texture. Jamón Iberico is the pride of Spain, and Spaniards consume the vast majority of these hams in their own country. Some producers have waiting lists for several years for their best products. I promise to use it only to send you Taste of Spain.The steps to follow for cutting Iberian ham correctly, for exquisite tasting, are given below. 1.- Place the meat to be cut correctly in the brace.

This means that it must be firmly secured and in a comfortable position for the cutter.This consists of withdrawing part of the rind covering the ham, which is formed of natural moulds and exudations that have been produced during the drying and maturing process. Start with a circular cut perpendicular to the foot at the height of the hock. Subsequently, make tangential cuts on both sides. If the ham is to be consumed over a short period of time, all of its should be skinned. If not, it should be skinned as it is to be eaten.If the ham will be eaten quickly, or a more flamboyant style of cutting is desired, one should begin by the main part of the meat, which is juicier. For slower consumption, it is recommendable to start with the stifle area, so that the meat will not end up being too dry. To make the cut, use a special ham-cutting knife with a long, narrow, flexible blade. For auxiliary cuts another type of knife is used, this time with a short stiff blade.They should always be parallel to each other and leave a flat surface.

The slices should be almost transparent. They must follow the width of the meat and should not be longer than 6 or 7 centimetres. When the main part is cut (with the hoof facing upwards), slices from the central area should be mixed with those of the upper foreleg. This main part needs auxiliary cutting. The first one will be to finish off the piece towards the foreleg, and the second, with the auxiliary knife, serves to separate it from the coxal bone.The meat close to the bones, that cannot be cut into proper slices but rather into strips and irregular pieces, is an excellent complement to many dishes and can even be consumed in small slices. The bones, cut into pieces of 10 to 12 centimetres with a saw, are equally of use in the production of exquisite consomme. As for the arrangement of the slices on the plate, only one layer should be set out, with if any only slight overlapping between them.The way to cut Iberian Ham and the right knives for it The ideal way to carve the ham, more than a secret, is a real art form.

This is a fact well known to , this being the reason why they highly recommend usage of the right instruments. Before starting to carve one needs two types of knives: the “jamonero” (a long thin bladed and flexible knife) that will help us extract the slices, and the “puntilla” (a short sharp blanded knife) that will help us to take off the rind and the outer layer of fat, as well ad being an aid to separate the ham from the bone. Another fundamental aid is a proper stand to hold the Iberian Ham firmly in place (also called a “jamonero”). We also need a “chaira” (knife sharpening tool) to keep our blades sharpened. The actual place we choose to cut the ham on should be clean and be of the ritght height, to be able to work in a comfortable posture. The first step to be taken is to “clean” the product. To do this we should make a deep cut around the bone, cutting the knuckle nerve. Then we should remove the rind and eliminate the yellowish fat, which has a rancid taste.

Once we have cleaned the ham, we shall be using the long knife to slice it. It is important to press the knife down firmly whilst cutting. Once the first cut is made, the knife will move smoothly, backwards and forwards, using no preasure, tu obtain the fine almost transparent slices, combining the fat with the actual meat. A ham weighing approximately six or seven kilos will produce an average of 45 or 50 rations weighing som 80 grams each. How cut the Spanish Ham Parts of a ham. Before we begin, let’s learn a little more closely the main areas or parts of ham: the hub, the hub against the tip or hip and shank Place the ham in the ham with the hoof up making sure you have a good setting. If you are going to consume in one day, remove all bark and peeling exterior bacon ham. Otherwise clean and refined as it is sliced. With the broad knife, remove the outer rind and subcutaneous fat and gives a deep cut in the cane. From this court, with the carving knife slices begin to remove the hub, which is the thickest part of the piece.

It is advisable to combine in each serving slices of the central area, with some of the tip and shank The slices should be small and as thin as possible. Cutting direction has to be uniform, well into the hoof or down. As a safety measure, make sure the blade facing away from you. Upon arrival at the hip bone, it will cut the lace around incisor using bone for the subsequent slices of the area. The meat stuck to the bone, cut into strips and irregular pieces “taquitos.” Once all the hub is given around the ham with the hoof down performs the same operation with the contramaza, down to the bone. This side of the ham is the hardest, so that will entail greater difficulty. It will take three knives. A wide blade knife and strong for preparation and cleaning of the ham. Another elongated (type ham) and flexible narrow blade for the removal of the slices. A third short and strong (type lace) for when it comes to cutting of the hip. Should be small and as thin as possible, trying to take intramuscular fat to make them more juicy.