The head of the Jamón

The ham hock, besides not being as flavorful as the rest of the ham, is often exposed to factors like oxidation and contact with the air, which can cause the meat in this area to dry out more quickly. This means that even if you attempt to consume it, the quality of the meat in the ham hock won't be the same as that in the area closer to the hoof.

To get the most out of a ham, it's common to remove the ham hock and focus on the juicier and tastier parts like the ham leg, counter leg, and tip. The art of ham carving is a craft that requires skill and knowledge to maximize its flavor and texture. Therefore, it's essential to have an experienced ham carver to enjoy this delicious delicacy to the fullest.