Conservation
When the ham is sliced it should be eaten immediately, you should only cut what is going to be eaten at any one time.When you have finished cutting, you should protect the area with some thicker slices of fat and skin which were cut off of the surface fat in the beginning in order to keep the ham always fresh.
The ham should then be protected by covering with a clean cloth. It should be kept in a cool dry place which is not excessively cold. Slicing is recommended at room temperature, between 20 and 25 degrees centigrade.
The ham should then be protected by covering with a clean cloth. It should be kept in a cool dry place which is not excessively cold. Slicing is recommended at room temperature, between 20 and 25 degrees centigrade.
Long-bladed knife (a ham knife)Slicing should be done with a special ham knife which is long with a narrower blade. These knives are stainless-steel and are 37 – 40 cm long. They are usually flexible and have a pointed tip. Perfect sharpening is key to the perfection of the cut.
Cutting KnifeA strong knife with a wide blade should be used to cut off the skin and superficial fat (important: only from the section to be eaten).
Security Norms
Ham should be cut very carefully both for the ham itself and for the person cutting.Use a strong, non-slip ham-holder.
While cutting, the free hand must always be held higher than the knife hand.
Slicing should be slow and gentle and does not require the use of force.
Hold your body as far away as possible from the ham to help avoid accidents.
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