Do you know where to start a ham?

Do you want to know how to cut a ham? At Monjamón we teach you the best techniques and tips to cut Iberian ham like an expert. Keep reading and discover all our secrets!

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By Sor IbéricaMay 31, 20240 comments

Where to start cutting a ham

Popular wisdom says that the best way to start a ham is with the babilla, the narrowest part. This area is the driest, and if you leave it for the end, it will become tough. But, be careful! There are more factors to consider.

If you start at the rump and cut down to the bone, you will have consumed approximately 30% of the ham. Turning it over will dry it out faster. On the other hand, if you start at the wide end (maza), you will enjoy up to 70% of the ham before you get to the bone. This way you can be sure to eat the best part first. It is crucial to start with a ham and not a shoulder when learning to carve. The shoulder is more complicated due to its shape and bones. Always remember to keep your knife sharp and use proper protection to avoid accidents.

Tips for cutting Iberian ham properly

Visit our online store to choose the ham of your choice. We have a wide variety of the best quality: Iberian hams, boneless and sliced, ready to enjoy. If you prefer the whole piece, follow these tips:

Choose a suitable and comfortable place with enough space to move.
Use a firm support for the ham to prevent it from moving while you cut.
Use very sharp knives to achieve super thin, almost translucent slices. The knife should glide smoothly over the ham.
Place the piece at the height of your hands , either on the counter or a table.
Use caution with your free hand . While cutting, keep your hand away from the blade and your body away from the cutting area.
Cut slowly . Take your time and make slow, precise cuts.

Practice, practice and practice is the only way to learn well. At Monjamón we always recommend that you let us do the slicing. Buy the ham already sliced and take the hassle out of it. Enjoy without worries!