How to Carve Iberico Ham: Complete Step-by-Step Guide
Jamon iberico (iberico ham) is one of the most internationally recognised products in Spanish gastronomy, loved by people all over the world. But do you want to know how to carve jamon iberico correctly? To enjoy all its flavour and texture, each slice must have the right thickness — not too thin and not too thick. At Enrique Tomás we help you achieve the perfect cut. Let’s go step by step!
Iberico ham cutting video
To make it easier, we have prepared a step-by-step video on how to carve ham. It doesn’t matter if you are cutting jamon iberico, serrano ham, jamon de cebo de campo, or 100% iberico bellota ham, the carving technique is the same for all types.
In this video, our master ham cutter shows the full process in a simple and visual way so you can follow it easily. All you need is to buy a good ham, get the right tools, and follow the steps below.
Tools needed to carve ham at home
Before starting to cut iberico ham, make sure you have the following tools to slice your piece correctly:
- Ham stand (jamonero)
- Ham carving knife
- Boning knife or small knife
- Sharpener or honing steel
- Tongs or fork
Got everything? Perfect, let's get started!
How to start carving a jamon iberico
Carving a ham is not an exact science. You can start from two main parts: maza or babilla. The position of the hoof (up or down) determines the starting point, and neither option is better than the other.
In restaurants and bars, where jamon iberico is served quickly, the ham is usually placed with the hoof facing up to serve the maza first. At home, deciding how to place the ham on the ham stand depends on consumption:
If there are 2–3 people at home, it is recommended to start with the maza, enjoying the most tender and juicy part first when it's at its best. Any remaining ham can be brought to an Enrique Tomás store to be sliced and vacuum-packed to preserve its quality. If there are 4 or more people, it can be better to start with the babilla to balance consumption and avoid it getting too dry, leaving the maza for later.
Step-by-step guide to carving jamon iberico
Start by sharpening your ham knife. A wider knife is also recommended to remove the outer skin and fat layer, which also needs to be well sharpened. Remove the rind and discard it. Even if people tell you otherwise, do NOT use it to cover the ham again once removed; it no longer fulfills its protective purpose. Then switch to the ham carving knife.
Slice slowly in horizontal movements, from the hoof towards the tip of the ham. Keep your guiding hand behind the knife for safety. Let's see the full visual process step by step!
Step 1: Secure
Before you start, make sure the ham is securely fixed to the ham stand and won't move while carving.
Step 2: First Cut
Make a deep cut near the shank area, perpendicular to the bone below the hock. Cut a wedge further down to remove fat.
Step 3: Peeling
Remove the rind and yellow outer fat progressively, only from the section you will carve, so the rest stays juicy.
Step 4: Slices
Start slicing thin ham slices following the natural direction, from the hoof towards the tip.
Step 5: Hip Bone
When you reach the hip bone, cut carefully around it using a small boning knife to get the most out of the meat.
Step 6: Turn Around
When you finish the meat on the maza side, turn the ham over and start carving the babilla.
Step 7: Babilla
In this area you will find the babilla bone and the kneecap. Work carefully around joints to keep getting thin slices.
Step 8: Cubes
When you can't get any more slices, cut the remaining meat into iberico cubes (taquitos) for recipes, and use bones for broths.
How to get perfect slices
Now you know how to start and carve jamon iberico, the goal is to get perfect slices. The trick is to let the knife slightly show through each slice. This creates the ideal thickness: thin enough to melt in the mouth as it touches your palate, but thick enough to appreciate all the flavour and fat of iberico ham. This is what makes jamones ibericos such a premium product worldwide!
Now you know how to carve a whole ham properly. All that remains is to choose a good jamon iberico and enjoy it. If you find it difficult to get perfect slices as thin as you like, don't worry: bring your ham to any Enrique Tomás store, and we will professionally slice it for you!
