How to debone a Spanish ham

Spanish ham, also known as Jamón Ibérico or Jamón Serrano, is a delicacy enjoyed all around the world. This uniquely flavored cured meat requires proper handling and preparation to fully appreciate its rich taste. While many prefer to purchase pre-sliced Spanish ham, there is a certain satisfaction in deboning it yourself. Here’s a step-by-step guide on how to a Spanish ham.

Before you begin, make sure you have the necessary tools. You will need a sharp, sturdy knife and a ham holder or a sturdy stand to secure the ham in place. Additionally, a thin filet knife and a boning knife can be handy for removing smaller bones and tidying up the surface.

1. Preparation: Start by placing the ham on a stable surface and securing it firmly in the ham holder or stand. This will allow you to have a steady and safe working space. Make sure the cutting area is well-illuminated to help you see the bones clearly.

2. Identify the Bones: Spanish ham has a T-shaped bone structure. Locate the femur bone, which runs through the center of the leg. Alongside it, you will find the aitch bone, which points towards the hoof. Take a moment to familiarize yourself with these bones as they will be your guide throughout the deboning process.

3. Separate the Thigh from the Shank: Using a sharp knife, cut through the joint the thigh and shank meet. Apply some pressure and slightly twist the two sections apart. This will help open up the leg and expose the bones for easier deboning.

4. Remove the Aitch Bone: This bone is wide at the base and tapers towards the tip. Insert your knife just above the aitch bone and cut along its length, working your way towards the bottom. Be careful not to puncture the skin on the opposite side. Gently pull the aitch bone out, using your free hand to guide it out of the flesh.

5. Remove the Femur Bone: The femur bone is narrower and longer than the aitch bone. Starting at the hip joint, carefully cut alongside the bone, separating the flesh from it. Work your way down towards the knee joint, keeping the knife as close to the bone as possible to maximize the amount of meat removed.

6. Remove the Knee Joint: Once you have removed the femur bone, the knee joint is accessible. Cut through the connective tissue around the joint to release it from the leg. This will allow you to separate the shank from the thigh completely.

7. Final Touches: Use the filet knife and the boning knife to remove any remaining small bones and tidbits of connective tissue. Smooth out any irregularities on the meat’s surface, ensuring a clean and professional presentation.

Deboning a Spanish ham requires patience and precision, but once you’ve mastered this process, you’ll have the freedom to customize your slices according to your preferences. Remember to practice caution and take your time to avoid any accidents or mishaps. Enjoy the reward of your efforts by savoring the exquisite taste of your own deboned Spanish ham.