Ham is one of our Christmas “luxury” essentials, just like lamb or sea bream. At Christmas, those who usually can’t eat good ham get their revenge. But in order not to fail in your attempt, you must know how to buy it, within the budget we have availableand then know how to taste it.
Even though we can’t all afford the best Iberian, we must know how to cut it and enjoy it. For the latter you have to know it well. But first…
Where to start with ham?
Some experts advise starting to cut the ham by suffocationsince it has less fat, if not eaten immediately it will dry out sooner. Others, on the other hand, understand that it is better to start by masssince the fatty liquids will fall by gravity and soak the stifle, thus preventing it from hardening.
That said, now let’s see what are the parts of a raw ham to taste it better.
The mass
This is the part where the greatest quantity of meat is found, the juiciest, noblest area, which offers the greatest infiltration of fat. It presents an exceptional bouquet in which all its sensory nuances can be appreciated.
The drool
It is located under the club and is delimited by the femur and the coxal bones. Narrower and more seasoned than mace (due to its proximity to the bone), stifle is the leanest and least juicy part of the entire cut. It contains more meat and often allows us more cuts and preparations.
The scam
Located under the club and separated from it by the hip bone, it is a narrow area which presents numerous fat infiltrations. This part is normally more seasoned than the club. This is a very tasty zone due to the amount of intramuscular bacon it contains.
The advice
It’s just the opposite part of the paw to the hoof. By hanging the ham at the opposite end, the fatty liquids fall and concentrate in this area, making it a meat with great flavor, juiciness and intensity. Very small slices come out of this area and therefore can be used to make tacos.
The shank
It is difficult to access and is the most fibrous part of the ham, which is why it is usually cut into small cubes. Many professional cutters usually remove slices. It is intense red in color and is often said to be the best ham bite due to its flavor and texture.
The join
The shank is the tallest part of the mace, with an exquisite flavor, very sweet and aromatic. In the Iberian pig, this part is narrower and more stylized than in the Serrano pig. It is a part with tough and fibrous meat, but at the same time very fatty and easy to chew. This part is also usually cut into small cubes.
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