How to carve Serrano Ham [ page 2 ]

[ 4 ] Try to carve the serrano ham as thinly as possible and don't make them too large - about the width of a small bacon rasher and about half the length is perfect. Prior to each carving ensure that the adjacent skin and fat is cleaned away as this will avoid stale flavours and unneccesary 'chewy' bits.

[ 5 ] When you have carved the serrano ham down as far as the hip bone, use a sharp boning knife to cut around the bone so that the following slices can be removed cleanly from the ham.

[ 6 ] If you stop carving at this point you should protect the cut surface of the ham with some of the thickest pieces of fat and skin that were removed at the beginning. This ensures that the cut surface of the serrano ham does not dry out. Alternatively, brush the cut area lightly with olive oil and lay cling film over top. The cling film only needs to be applied to the cut surface, not the entire serrano ham.

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