How to place a Jamón into the ham holder?
Do you have a Jamón at home and do not even know where to start slicing it? The first step is to be absolutely sure of how to place the ham in the ham holder (jamonero) so that carving and enjoying it is as simple and safe as possible.
In professional catering, hams are placed in the stand with the hoof facing upwards to slice the "maza" first, which is the juiciest and most tender part. However, a ham at home lasts much longer than it does in a busy restaurant, meaning you don't necessarily have to start it the same way. At Enrique Tomás, we clarify the procedure so you can discover the best way to place your whole bone-in ham and get the most out of your piece.
Placing the Ham in the Jamonero for Household Consumption
The first thing you need to do is buy a quality ham: a premium Gran Reserva or an exquisite Jamón Ibérico de Bellota (Pata Negra). Once it arrives home, remove the protective white cloth cover and set it up on the stand. The key decision depends entirely on how many people will eat it and how fast.
At home, few family members
Place the hoof facing upwards and start with the maza. Since this is the most succulent and flavorful area, everyone can enjoy it at its absolute best before it begins to dry out. Once you have consumed your desired amount, you can always bring the rest to an Enrique Tomás store to have it professionally sliced and vacuum-packed.
Special events, large groups
Place the hoof facing downwards and start with the "babilla" (stifle), which is the most dry-cured part of the ham. It should preferably be consumed first to guarantee a more pleasant texture and taste. With many guests sharing the ham, the babilla will finish quickly, and by the time you reach the maza, it will be perfectly tender and ready to carve.
And remember, if you have a great whole piece of Jamón at home, do not keep it all to yourself! Share it with friends and family so everyone can gather and partake in the ultimate pleasure of a Spanish food delicacy.
Types of Ham Stands (Jamoneros)
Ham stands come in many designs and price ranges, from budget options under 10 euros to professional ones near 100 euros. The absolute priority is that they are stable and secure so that the jamón or paleta (shoulder) remains entirely motionless. A lack of stability spoils the cut and drastically increases the risk of accidental slips. Make sure your stand matches the size and weight of your piece.
The Enrique Tomás Ham Stand Collection
Professional Jamonero
Technical Model
For those who love the art of carving and seek maximum precision. A solid fastening system providing great stability and daily comfort. Suitable for both jamón and paleta.
Professional Jamonero
Luxury Model
Exclusively designed for home use. Features a robust base with movable and adjustable wooden arms to secure the ham or shoulder comfortably and securely.
Premium Professional
Rotary Stand
The identical model utilized by the master carvers at Enrique Tomás. A fully rotating head system that adapts to all ham sizes, set upon a stunning two-toned lacquered base. Perfect for domestic and professional use.
And How Do You Slice It?
At Enrique Tomás, we offer specialized carving courses to teach the fine art of slicing ham. Crucially, you must always slice in the direction away from the hoof, pursuing our ultimate golden rule: achieving the exact right thickness. When cutting, you should just barely see the silhouette of the knife blade through the slice. If you can't see it, it is too thick; if it's completely transparent, it's too thin. The perfect slice melts effortlessly on the tongue, letting you appreciate every rich, cured nuance.
As you carve smoothly, you will eventually reach the bone. To maximize your yield, use a small boning knife to slice cleanly around it. This is how you harvest luxurious ham shavings (virutas)! When it is no longer possible to slice regular pieces, it is time to turn the ham over, peel the rind off the opposite side, and continue.
Any remaining ham close to the bone that cannot be sliced into uniform shapes should be cut into rich cubes (taquitos). These are incredibly flavorful and perfect when paired with artisanal bread and a drizzle of olive oil. Irresistible!
Other Tips and Recommendations
1
Grip your tools firmly and safely. Hold the carving knife tightly with one hand while anchoring the ham by the hoof with the other. Specialized jamón knives are razor-sharp and must be handled with care. Always store them out of children's reach.
2
Mastering thickness is paramount. Neither chunky nor paper-thin—slices must have the exact millimeter profile to release the full cured aroma. Always remember: you should just glimpse the outline of the knife behind the slice.
3
Protect your ham between carving sessions. Since you won't consume it all at once, cover the cut surface with a clean, lint-free cotton cloth to shield it from air and stop oxidation. Never use leftover rind fat to cover the meat, as it turns rancid and ruins the ham's flavor profile.
Now that you know how to place the ham properly in its holder, what are you waiting for? It is time to open the finest pieces and dive into its incredible flavor!
