How to slice a ham: technique for a thin, even cut

To make thin slices, keep the ham firmly secured and work with gentle, controlled movements. Do not try to cover the entire surface in one pass. Work evenly without always cutting deeper in the same place. If bone prevents you from continuing, stop and change areas; do not force the ham knife or use it as a lever.

Prepare the cutting surface

Check that the ham stand is stable and positioned at a comfortable height. At Jamón y Paletilla we recommend starting with the babilla, with the hoof facing down. Clean only the area you will be eating, using an appropriate trimming knife to remove the rind and yellowish or oxidised fat.

As a guide, leave around 5 mm to 1 cm of clean white fat, adjusting to the piece and the cutting area. This is an approximate trimming guide, not a measurement you must achieve at any cost.

Choose a knife you can control

Use a ham knife suitable for slicing, with a long, thin, flexible blade and a well-maintained edge. There is no universal blade length, and a granton edge is not essential. The important thing is to handle the tool comfortably without excessive force.

Use the appropriate tool for trimming or working close to bone. The flexible slicing knife is not intended for levering or cutting through bone. Keep your free hand out of the blade's path throughout.

Work in short, steady movements

1. Position the blade as horizontally as the cutting surface allows.
2. Move it in a gentle, short back-and-forth motion, letting the edge do the work without pressing down hard.
3. Cut thin, manageable slices that remain intact. They do not have to be as thin as a sheet of paper.
4. Move across the available area to maintain an even surface. Avoid repeatedly cutting a hollow in the same spot.

The first slices can be smaller because the exposed surface is limited. Do not try to make a large slice by taking away an unnecessarily thick piece.

What to do when you reach bone

If the blade meets resistance, stop. Choose another accessible area rather than forcing it through. Working around a bone requires the right knife and experience; if you cannot continue with control, ask a professional for help.

When you need to turn the ham, put the knife down first and secure the piece again before continuing. Do not try to rotate it while holding the blade.

Make use of suitable trimmings

Clean trimmings fit for consumption can be diced for other dishes. Keep them separate from rind and oxidised fat, and follow their storage requirements. Using trimmings does not mean that every removed part can be eaten.

Products related to this guide

These products illustrate the formats and features discussed in this guide. Check each product page to choose the option that suits you.

• 50% Ibérico cebo ham — Selección Sierra de Huelva: Ibérico cebo ham with whole, boneless and sliced options.
• Deseo Selección Diamante signature ham: Deseo Selección Diamante signature ham in different preparations.
• Deseo Summum signature ham: Deseo Summum signature ham with a whole-piece option.

Frequently asked questions

Why are the first slices small?

There is less surface available when you first open an area. You do not need to cut deeper to obtain large slices.

What can I do with the trimmings?

Clean trimmings that are fit to eat can be used in other dishes, while respecting their storage requirements.