How to Position a Jamón on a Jamonero
Do you have a jamón at home and don’t know where to start cutting it? The first step is understanding how to position the jamón correctly on the jamonero (ham stand) so that carving it — and enjoying it — is as easy and safe as possible.
In the hospitality industry, jamones are usually placed on the holder with the hoof facing upwards so that the meat from the maza, which is juicier and more tender, can be carved first. However, a jamón does not last as long at home as it does in a busy restaurant, meaning it does not necessarily need to be started in the same way. At Enrique Tomás, we want to make things clear so that you can discover the right method and enjoy every part of your whole piece of ham to the absolute fullest.
Positioning a Jamón on a Jamonero for Home Consumption
The first thing you need to do is buy a quality jamón: a premium Gran Reserva or an exquisite Jamón Ibérico de Bellota (Pata Negra). As soon as you get home, remove the protective white cloth cover and place it on the stand. The correct choice depends entirely on your household size and how quickly it will be eaten.
At home, fewer household members
Place the hoof facing upwards and start the jamón from the maza. As this is the juiciest and most flavoursome part, everyone will be able to enjoy it at its absolute best before it begins to dry out. Once you have eaten the desired amount, you can take the remaining piece to an Enrique Tomás store to be professionally sliced and vacuum-packed.
Special occasions, many guests
Place it on the jamonero with the hoof facing downwards and start from the babilla (stifle). The babilla is the most cured part of the jamón and, because it is slightly drier, it should preferably be consumed first to ensure the finest flavour experience. Since there will be plenty of people sharing it, it will finish quickly, leaving the tender maza intact for later.
And remember, if you have a whole jamón at home, don’t keep it all to yourself! Share it with friends and family so everyone can experience the culinary pleasure of one of Spain’s finest gourmet delicacies.
Types of Jamonero (Ham Stands)
There are many different types of ham stands available, varying in both design and price, ranging from entry-level models under €10 to master-tier setups over €100. The most critical requirement is safety; your jamón or paleta (shoulder) must be held firmly in place without wobbling. Poor stability directly compromises the quality of the cut and increases the safety risk for the person carving.
The Enrique Tomás Jamonero Collection
Professional Jamonero
Technical Edition
For those who enjoy the art of carving and look for absolute precision in every slice. Engineered to provide perfect stability and daily comfort, keeping your Jamón Ibérico or paleta firmly secured.
Professional Jamonero
Luxury Edition
An elegant, easy-to-use option designed specifically for domestic use. It features highly practical, adjustable wooden arms that securely hold your piece completely steady throughout the carving process.
Premium Rotating
Professional Stand
The exact model trusted by Enrique Tomás carving experts. It features a brilliant rotating head that effortlessly adapts to all sizes, built upon a beautiful two-tone lacquered base. Perfect for domestic and professional environments alike.
And How Do I Carve It?
At Enrique Tomás, we offer expert carving courses where we teach the exact techniques required to cut jamón correctly. One of the golden rules is that slices should always be cut in the direction opposite to the hoof, pursuing our ultimate standard: achieving the ideal thickness.
When sliced correctly, you should just be able to make out the silhouette of the knife blade through the translucent slice. If you cannot see the knife at all, it is too thick; if it is completely transparent, it is too thin. The perfect result is a slice that, when placed on your tongue, allows the cured oils to melt on the palate, releasing all of its flavours and rich nuances.
As you continue carving, you will eventually reach the bone. To make the most of the piece, carefully cut the meat around it with a small knife to harvest delicious, delicate ham shavings (virutas). Once you can no longer cut even slices from that side, it will be time to turn the jamón over, remove the protective fat and rind from the new area, and continue. Any small pieces remaining near the bone can be carved into rich cubes (taquitos) to be enjoyed with crusty bread and olive oil. Absolutely irresistible!
Other Tips and Recommendations
1
Maintain a firm, safe grip. Hold the carving knife securely with one hand and steady the jamón by the hoof with the other. Jamón knives are razor-sharp to maintain their edge, so handle them with care and always keep them out of the reach of children.
2
Thickness dictates the flavour. Slicing jamón correctly is essential because it directly impacts the tasting experience. Slices should be neither chunky nor overly paper-thin; they must hit the perfect millimetric sweet spot where the knife is just visible behind the meat.
3
Protect the meat between uses. Since you won't consume the whole piece in one sitting, make sure you protect it between uses. Cover the exposed area with a clean, lint-free cotton cloth to shield it from ambient air, which causes oxidation. Never cover it with leftover rind fat, as it turns rancid and spoils the taste.
Now you know exactly how to position your jamón on a jamonero and carve it beautifully. Ready to try the finest Jamón Ibérico from Enrique Tomás?
