In case you hadn’t noticed, good old jamón serrano (or any other type, see related article here) is everywhere at this time of year, not that it disappears entirely, of course.
It is often part of a cesta de Navidad, or Christmas hamper, and raffled at local bars (are you a lucky winner? Tell us about it!) or given as a corporate present (if you work for that kind of corporation, you should be so lucky!). But, having hit all the bottles in the basket, and eaten all the polvorones (more about these delicacies in another post), what do you do with the ham? There’s a definite art to it, as it should be cut thin to make the best. Here’s how:
What you’ll need: 1. A cuchillo jamonero. Long, thin and very sharp, it is to be used only for slicing off the lonchas (slices). 2. A shortish, pointed knife with which to prepare the ham. 3. A jamonero, which holds the ham and makes it much easier to cut (available almost anywhere, including larger supermarkets like Carrefour).
Four easy steps:
- Peel the ham. As a ham in the home can last several days it is best to peel it little by little, as you intend to use it, to avoid drying out (Unless Prospero is invited, in which case, keep cutting). The first cut, with the shorter knife, is below and around the trotter.
Place the ham facing up on the jamonero, holding it down with the screw provided (is this beginning to sound like something from Ikea?). The ham should be more or less horizontal. Now peel away the harder fat in an area to be used right away. You can always come back to peel more later. But don’t throw away the larger bits, especially those with fat on them, as you can use them to keep the ham in better condition later. Ready to slice? - Using the cuchillo jamonero, slice as thinly as possible keeping to the horizontal. Use a sawing effect and sharpen the knife often, cleaning away the residue every time, or the knife could slip. Try not to hold the leg with your other hand, Prospero still has a scar to show for it. Avoid thick cuts: they ruin the taste. When you reach the part where the bone stands out, use the other knife to separate the meat from it – gently – and slice some more.
When the upper side is all sliced away, turn the jamón around and begin on the underside, as in the picture.
And when that section is done, start on the next section. Enjoy!
Keeping the ham: A cotton cloth is the best way to cover the opened part, allowing it to ‘breathe’.You can add a loose covering of aluminium foil and some of those hard bits with fat, face down onto the ham. Never, ever use plastic as it will rot in no time.
Drinks: tradition demands that jamón be eaten with a good fino or manzanilla.
¡Buen provecho!
JimenaPulse 
Wow! My company gave me a cesta this week! Being a cesta “virgin” I was informed by my friend in Madrid (Marcus von Wachtel) that this is an ever rarer treat. Does anyone know a cruel and unusual fitting end for polvorones? I hate the damn things.