How to carve Serrano HamBuy whole and boneless serrano hams in our online shop >> [ 1 ]
First of all you will need a "Jamonero" or rack in which
to hold the ham securely whilst carving and three types of knifes:
a long flexible one "Culchillo de Jamon", a boning knife
and a third with a wide blade - a good sized (12") cooks
knife will suffice. Needless to say all the knives need to be
very sharp. Jamoneros and special ham knives are available in
our online shop. Please remember that sharp knives are very dangerous!
[ 2 ] The first thing you should do when carving a ham is to remove the skin and external fat with the cooks knife - don't go all the way to the meat though this is a tidy up. Then with the trotter bottom side uppermost make a deep cut up to the bone. From this cut you will extract the slices from the shoulder which is the thickest part of the serrano ham.
[ 3 ] If the ham is going to be carved and consumed immediately then you should remove all the skin and external fat completely. Otherwise, you should clean and skin the ham as you carve it. This prevents the ham going stale, and aids in the preservation process.
[ < Previous page ] 1 | 2 | 3 | 4 [ Next page > ] Serrano Ham Links: Tienda
buy Serrano Ham in USA | Jamon,
Jamon | Museo
de Jamon | Jamon
de Huelva |
|
