If there’s one dish that triumphs, whether it’s Christmas or not, it’s ham. And there is no party without a good assortment of this delicacy appreciated by young and old. So, this Christmas Eve morning, ‘The critical look’ ( … Telecinco) had on the set of the program a ham expert who gave all keys of this product, from how to make a good cut to the most repeated failures when it comes to storing it.
“The critical look” reached the last part of its broadcast and Ana Terradillos, presenter of the space, presented to the public Julián Martín, expert ham rackcame to the program to reveal to viewers all the keys ham.
The first thing the expert stopped at was the characteristics that a good ham should have, beyond the fact that it is “black”. “The main thing is to make sure the stem is finished. We’re going to check the hoof for wear as well, that’s where we’re going to see that it’s been in the field and it’s already feeding, and then we’ll check for grease, okay? When we insert the finger, we see that it comes back”, explained the guest of “La Regard Critique”, who then revealed the keys of the court.
“The first thing we need is the utensils prepared, we have a ham knife, we have a pickaxe, we have a bark cleaner and our sharpener. All right? We will take in this case, we both clean well, we leave everything very clean, eliminating all the grease and all the yellow impurities that it may have. And from there it’s… take the knife and start cutting”, indicated the guest of the Telecinco program who explained that the slices must measure “about 4 centimeters” and that the court of the ham This had to be done “from the front to the back of the hoof”.
Then, Ana Terradillos became interested in conservation ham and the expert was clear. “Well, the main thing for conservation is to put plastic on it, okay? Because where the ham suffers the most when it is opened, it is from light, cold, heating and houses. This is very important. So, simply putting a piece of plastic on it is worth a piece of film and then putting a cloth on it, but it’s not that the cloth sticks to the ham”, emphasized the guest of “Le Regard Critique”, who revealed another big mistake. “And then, there are a lot of people who take the fat and what they do is cut it and put it. ham You could still enjoy everything.
“For stews, to make vegetables, absolutely everything is used. Even everything we remove from bones etc. is used for broths, for making stews and in the winter when it’s so cold, well, who doesn’t want broth now? ham“”, said the expert in front of the cameras of ‘Le regard critique’.
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