For the realization of the cut of the ham it is necessary a profilador knife, a knife ham and a short one called puntilla. The knife profiler is necessary to remove the ham rind. The ham knife must be well sharpened and be of a long and flexible blade to obtain the slices. It is necessary to have the lace, with short and rigid blade, for the auxiliary cuts.
The fixing of the piece in the ham holder is essential. The ham has to be well fixed to allow it to be cut with comfort and safety. A good ham holder should allow the ham to turn easily in order to access both the club and the counter and tip.
With the peeling we remove the leather or the yellowish covering grease of the ham. It starts with cuts perpendicular to the piece and continues with longitudinal cuts on both sides.
It begins with the club, alternating with the stifle, knuckle and tip to prevent them from drying out. The cuts will be parallel, longitudinal to the ham, leaving the cutting surface always flat. The slices must be very thin, covering the width of the piece, and no longer than 6-7 cm. The cut of the club requires two auxiliary cuts, the first in the knuckle and the second in the hipbone, which is done with the lace. The slices are arranged in a single layer on a plate, overlapping each other. Its ideal temperature of consumption oscillates between 18 and 24 ºC.
When finished cutting, the ham should be kept in a cool and dry place, covering the cutting area of the hammer with a slice of bacon or with a dry cloth to maintain its freshness and juiciness.