Here we are again with the second part of the interview with our expert master carver José Luis Hernández. If you missed the first part, here's the link . And without wasting any more time, we'll continue sharing very interesting details and some anecdotes, like the surprise he received with an unexpected guest at one of his events: none other than the current Queen of Spain. Onward! Let's continue learning the best techniques and tips for knife-slicing a good Iberian ham.
When you see someone cutting ham badly, do you feel like intervening or do you prefer to look the other way?
We must be respectful. I'm convinced that everyone who tries to cut ham with a knife tries to do it as best as possible. I usually stay out of the way and don't say anything. If I dare to approach, it's to give some advice or tips to improve the cut. For me, the product is very important; in the end, the ham must always be the protagonist.
How can someone with no experience learn to carve ham like a pro? Is it a matter of practice, or are there secrets that make learning easier?
The most important thing when cutting ham is practice. You must understand the ham's physiognomy, and it's always good to receive some advice or know the technique, but in the end, what makes you professional is practice. Every ham is unique, and the important thing is being able to work it correctly, whether it's large or small, cured more or less, etc. A professional must be able to work it correctly, the way it deserves, producing quality and presentable work from start to finish.
What is the best way to store ham once opened to maintain its flavor and texture?
Ham should be kept in a cool, dry place, away from any heat source and, if possible, away from sunlight.
Some say covering it with your own fat is best, but others advise against it. What do you think?
I'm not in favor of covering it with ham fat. I would only recommend it if we're going to eat it again soon, and always replacing that fat with fresh fat, since the fat tends to turn yellow and can give the ham a bad flavor.
What I always recommend is to rub a little fat over the surface of the ham to create a protective film, and then protect it from both light and air. To protect it from air, we'll cover it with the kind of plastic wrap that everyone has in their kitchen, and then place a cloth over it to protect it from light; both factors affect the ham. It's important to eat it frequently; I recommend eating a ham within a month of opening.
What do we do with the leftovers and the ham bone? How can we use them in the kitchen?
There's always a part that's very difficult to slice, and that's where we make the tasty tacos that have so many options in any cookbook. From the bones, I'd discard the hip bone and the hoof, and the rest is perfect for making a delicious broth that's so popular. It's also a must-have in a good stew or casserole.
There's a lot of talk about the experience of eating ham, but what role does the cut play in the perception of flavor?
I believe that ham should always be sliced with a knife, and that several factors influence its eating. For example, the temperature of the blades when machine-sliced influences the flavor; sometimes the blade can burn the product. When ham is sliced with a knife, we make sure the slice is the perfect size for eating, since that slice is very similar to the size of a tongue. The direction of slicing ham with a knife is also important, as it is cut horizontally with the grain. When machine-sliced, it is cut vertically, which makes it very different when eaten.
Have you had any curious or funny anecdotes while cutting ham at an event?
I'll always remember a time when I was cutting at a private party in an apartment in Madrid, when a girl approached me to order a plate of ham. I was surprised to see that the person ordering that plate was the current Queen of Spain.
For those who want to get into this art, what three tips would you give them to become good cutters?
The first piece of advice I would give you is patience. Knife cutting is slow and sometimes complicated, but if you're consistent you'll eventually get it, and it's a very nice job.
The second piece of advice I would give is respect for the product. The ham cutter is an important figure, but it must always be clear that the protagonist is the ham itself. It comes from a pig raised in a pasture and fed with great care. The manufacturer has pampered it for four, five, or six years, and we have a great responsibility. We must treat it as it deserves and celebrate the delicacy that is the Iberian pig. It's very important to me that the manufacturer feels proud of the cost, effort, and work put in over all those years.
Finally, the most important thing isto work with good tools. Materials are sometimes expensive, but they help us do the job correctly. You need a good ham holder that allows you to hold the ham securely and handle each part properly. You need good, sharp knives to make clean, precise cuts, resulting in beautiful slices.
