To make the cut it is necessary to place and fix the piece firmly on the ham holder or cutting board.

Important to use very sharp knives to make the cut almost effortlessly. The necessary knives are the Ham knife, a serrated knife to remove the rind from the piece and clean the bacon, and finally we recommend a boning knife, it is a knife with a short blade and a fine tip to mark the bones that you will find as you the cut advances.

To begin the cut we recommend opening the piece by the mace, that is, with the hoof facing up. This part of the Ham is marbled and juicy and where you will cut the best slices.

The cutting area becomes wider as the consumption of the piece progresses. The first difficulty will be found, the hip bone. To save it you only need to score it with the tip of the boning knife, surrounding the bone and separating it from the meat as it protrudes as you go deeper into the cut.

Continue cutting until you reach the bone, which will be the time to turn it over and place it with the hoof facing down.

As with ham, it is very important that the piece is well supported on the support where we are going to cut it. This will make it easier to cut and enjoy the piece.