Slicing Iberian ham is not just a technique, but a true art that combines precision, respect for the product, and a deep understanding of its physiognomy. Our expert José Luis Hernández, a master ham cutter with over 15 years of experience, opens the doors to his world to share his best tips and anecdotes. His passion for slicing began as a self-taught experience, observing a friend and practicing in his backyard with a cheap cutting board and a lot of patience, eventually becoming a benchmark at a variety of events and a true asset to our Torreón Iberian factory.
Today, with his own Iberian ham cutting business operating at full capacity, he continues to convey his love of ham in every slice.
In this interview, he reveals the secrets to perfect slicing, from choosing the right knives to the proper posture to avoid accidents. He also talks about the most common mistakes when slicing at home, the best way to store ham once opened, and how to get the most out of each piece without losing a single bit of flavor. Read on to find out everything he has to say!
Do you remember the first time you cut ham? What was that experience like?
I remember it perfectly! I made it on the cheapest cutting board I could find at a supermarket, with some Cala hams in my backyard. I put a trash can next to it and simply dedicated myself to slicing and slicing. It took about six hours per ham, but with each one, I learned a trick or technique. I also relied on videos I found on the internet, which at the time were quite few. The fact that I was getting a little better at it encouraged me to keep slicing and improve my technique.
It is said that ham cutting is an art, what makes it more than just sliced meat?
I'll answer this question by listing the different points assessed in any ham-carving competition. These are the details that distinguish a professional from someone who just slices meat.
The jury takes into account things like:
- Correct cleaning and shaping of the ham.
- The style of the cutter, which should be elegant, with a good presence, and maintain details such as cleanliness and order on the work table throughout the cut.
- Straightness in cutting, size and thickness of the slices.
- Correct performance of the piece and artistic overall plating.
What is the biggest mistake people make when cutting ham at home?
I think the main problem lies in the references. I always see two main flaws: First, when starting the ham from the shank, the first cut is usually made well below the hock, which results in a loss of performance; and it's a shame because it's one of the tastiest parts.
The second common mistake is that we're all used to seeing the hip bone, which gives rise to the famous Nike symbol we all see on homemade hams. To properly solve this problem, you need to make a small cut around the bone and continue lowering the tip at the same rate as the rest of the ham, maintaining a straight edge to avoid wasting product.
If you had to put together the "perfect cutter kit," which three knives would be essential and why?
The perfect ham cutter kit includes three tools : the ham knife, which should be long and flexible and used to slice; the sharpening steel, which should be short, rigid, and very sharp and used to clean the outside of the ham; and finally, the sharpening steel, which we use to sharpen the edges of both knives.
What are the keys to choosing a good ham knife? Does flexibility, sharpness, or size matter?
As a curiosity, I'd like to point out that the knife we professionals typically use isn't for ham, but for salmon. The ham knife is rigid and pointed, while the salmon knife is more flexible. It has small grooves that allow the slices to peel off more easily. It lacks a point, since we use a pointed knife to peel the slices.
Cutting posture is key, but what's the correct way to position yourself to avoid accidents and get a precise cut?
Carving posture is very important to protect ourselves from injury and pain, especially for professionals who spend many hours a day carving. The carving style should also be carefully considered. Normally, the carver should stand to the right of the ham, with the back straight. For this reason, we must hold the ham at an appropriate height, with the hand not holding the knife always protected behind the hip bone. I think a good tip would be to hold the ham by the tip or by the hip bone, both when carving the rump and when carving the rump, as this will protect us from cuts and give us stability while carving the ham.
What advice would you give to make the most of the ham and avoid wasting juicy parts?
Knowing the physiognomy of the ham is very important. When it comes to knife-cutting ham, our main task is to ensure the ham remains intact. This is achieved by having clear reference points: where to start cutting at the shank, knowing that the butt must be cut all the way to the femur, knowing that the rump must be cut all the way to the femur, and how to work what we call the third and fourth cuts. When you work with the right tool, everything becomes easier, just like a good ham carver. And if we find certain parts that can't be sliced, the diced ham is also delicious.
They say every ham is different, so how do you know the best way to start slicing it?
The ham should be placed with the hoof facing upwards, with the tibia slightly angled, and the "nail" straight. We're aiming for the ham to be parallel to the floor or table; this way, we'll make a straight cut from start to finish, starting at the highest point and progressively adding cutting surface as we go. For the rump, we'll do the same; the femur is the reference, and it should be parallel to the floor or the table. We work in the same way, starting from the highest point, progressively until we have covered the entire cutting surface. For the third and fourth cuts, we should have the width of the femur on both sides, usually two fingers wide, so we can properly finish the ham.
Do you have any foolproof tricks to ensure each slice comes out the perfect thickness?
We know the slice is thick enough when we can see the knife through it as we cut. If you can't, it means the thickness isn't right, although sometimes this can be difficult depending on the curing of the ham.
Still craving more, right? Iberian ham, knife-cut or sliced , is always a treat.
The rest of the interview, which we thought was too long for a single post, will be available shortly.
Stay tuned! In the second part, he shares a surprising anecdote with an unexpected guest at one of his events.
To be continued...
