Before we begin, let's learn a little more Near the main areas or parts of the ham: the hub, the hub against, Tip or hip and codillo.

Step 1: Place ham in the ham holder with the Claw upwards making sure you have a good setting. If you are going to Consume in a single day, this will remove the entire crust and the outer bacon Peeling the ham. If it is clean and shape as you Cutting.

Step 2: With the knife wide, withdrew the Bark and bacon and abroad is a deep cut at the helm. Since This court, with the knife ham holder is beginning to extract slices of the hub, That is the best part of the thickest piece. It is advisable to combine in every serving Slices of the central area, some of the tip and codillo.

Step 3: The slices should be small and As thin as possible. The address of the court must be uniform, Well into the hoof or down. As a security precaution, make sure The blade of the knife does not look at you.

Step 4: When you reach the bone from the hip, is Will cut incisive using straw around the bone so that Following clean slices leave this area. The meat stuck to the bone, Cut into strips and slices irregular "taquitos".

Step 5: Once the hub is given the Back to the ham and, with the claw down performing the same operation Contramaza with up to the bone.

This side of the leg is the toughest, so Entail greater difficulty.

TIPS FOR THE RECORD.

THE KNIVES: It will take three knives. A Knife blade wide and strong for the preparation and cleaning of ham. Another Elongated (type ham holder) and flexible blade close to the extraction of Slices. A third short and sharp (type straw) when one arrives at court Of the hip.

THE LONCHAS: They must be as small and thin as Possible, trying to bring intramuscular fat to make them more juicy. The Direction of the court has to be uniform, but to claw, or to Below. As a precaution, make sure that the blade of the knife does not look Towards you.

CONSERVATION: Regardless of the time It takes consume, the ham must always have the edge clean and profiling, Thus avoiding unnecessary tastes rancid or bark.

If left to cut, we must protect the area Some of the more thick slices of bacon and bark, removed at the beginning, So that the superficial fat is always fresh.

TEMPERATURE: The ham should not be eaten cold (Loses taste), nor should be stored in refrigerators. Nor is it advisable Since most of the ham to be consumed. If we want to really ham We of all the fullness of its flavor, rather than placing it on a plate or tray Cold, we can temper with a little hot water. So the taste of ham Will be full.