The cutting of the ham, mandatory ritual for consumption.


Jamonero (device to hold the ham) placement will depends on the frecuency of consumption. If you're going to eat ham often, put ham hoof facing up, otherwise if you are not going to be regular, place ham with the hoof facing down, starting with the narrowest of ham.


Once placed, we will make a deep cut in the cane to remove the bark with ease along with the yellow fat coat to avoid it alters the taste.


The fat that we remove initially may help to preserve ham later. Once we reached the meat of the ham will cut up and down avoiding the extremes with rancid flavor.


We cut at once both, interior side, more juicy and the outside much more dry. At any time, the cut must be uniform and smooth until you get to the bone.


If we found the kneecap it can be removed or surrounded for allowing us to make the cuts clean. Once the ham bone is reached we turn the ham the other way round.


If we stop cutting, we must protect the area with the strips of fat that we have previously removed so that the cutting area always stays fresh.


And if we want to make a good broth cooked ham bone is an indispensable ingredient for flavor to our dishes.