The intoxicating aroma and exquisite taste of a shoulder of ham is a delicacy that many wish to enjoy at home.
But, once you have that shoulder of ham in your hands, where do you start? If you’re wondering “how to start a shoulder at home”, you’ve come to the right place.
Let’s get to it!
Why is it important to know how to start a ham shoulder?
Starting a shoulder is not just about cutting it any old way. It requires skill, precision and knowledge.
Knowing how to start a ham shoulder properly ensures that you enjoy each slice to the fullest, with the texture and flavour that characterise this delicacy.
The reasons why you should know how to start a shoulder of ham are as follows:
- Maximising flavour and texture: Ham, especially when we are talking about high quality pieces such as the Iberian shoulder, is a gourmet product. Each part of the shoulder has a slightly different flavour and texture. Knowing how to start a shoulder allows you to make the most of these differences, allowing you to taste from the most cured and flavoursome parts to the juiciest and softest.
- Avoid wastage: Improper slicing can lead to wastage of valuable portions of ham. By understanding how to start a shoulder and continue slicing properly, you ensure you use every inch of that delicious ham, getting the maximum return on your investment.
- Safety when slicing: Starting a shoulder without knowing the correct method not only affects the quality of the cut, but can also be dangerous. An incorrect cut can cause knife slippage or instability in the piece, increasing the risk of accidental cuts.
- Preservation of the shoulder: A good start ensures that the shoulder will keep better for longer. The fat covering the ham serves as a natural protection against oxidation, for instance. By knowing exactly where and how to cut, you preserve this protective layer, allowing the ham to stay fresh and tasty for longer.
- Gastronomic experience: Cutting ham is almost a ritual in Spanish culture. It is not just a matter of getting slices of ham; it is an experience in itself. Knowing how to start a shoulder and continue with the cut properly transforms the act of slicing and serving ham into a true gastronomic experience, which can be shared and appreciated with friends and family.
- Respect for the product: The production process of Iberian ham is long and careful. From the breeding of the pig, its feeding, the curing time, to the way the shoulder is prepared, everything is done with meticulous care. By learning how to start a shoulder correctly, you are showing respect for all that effort and tradition, ensuring that it tastes the way the producers intended.
Tools needed to start a shoulder at home
The art of cutting an Iberian shoulder is a tradition that, in addition to technique and skill, requires specific tools to ensure not only a perfect cut, but also a safe and enjoyable experience.
Here we will delve into the essential tools for starting a shoulder at home:
1) Ham holder:
- Function: The ham holder is a support specifically designed to hold the shoulder or ham while it is being cut. It allows the piece to remain firm and stable during the whole process.
- Types: There are various types of ham holders, from the most basic to professional ham holder models with rotation and tilt adjustment capacity.
- Material: A ham holder with a sturdy wooden or stainless steel base is recommended for greater durability and stability.
- Tip: It is essential that the ham holder has non-slip grips to avoid unexpected movements when slicing.
2) Ham knife:
- Function: This is a long, flexible knife designed specifically for slicing ham. Its flexibility allows it to follow the contour of the bone and obtain thin, uniform slices.
- Blade: The blade of the ham knife is narrow and elongated, allowing for long, clean cuts.
- Tip: It is important to keep it sharp at all times to ensure precise cuts and avoid tearing the ham.
3) Pointed knife:
- Function: This knife is used to make initial cuts or incisions in the shoulder, especially in areas where the ham knife might be too large or inefficient.
- Design: These are usually smaller knives with a sharp point that allows precision cutting close to the bone or in difficult areas.
- Tip: As with the ham knife, it is crucial to keep it sharp.
4) Sharpening steel:
- Function: The sharpening steel, also known as a steel sharpener, is used to maintain the sharpness of knives during the cutting process. It does not sharpen per se, but aligns the knife’s edge, ensuring an optimal cut.
- Use: Before each cutting session, it is advisable to pass the knife through the sharpening steel several times to ensure the best performance.
- Tip: While the sharpening steel helps to maintain the cutting edge, it is essential to sharpen knives regularly with a suitable sharpener.
Steps to take to start a ham shoulder at home
Knowing how to start a ham shoulder at home is a painstaking process that requires patience and attention to detail.
Here is a more detailed guide on how to do it properly:
1) Fixing the shoulder in the ham holder:
- Positioning: The first decision to make is whether to place the shoulder with the hoof facing up or down. Traditionally, you start with the hoof facing upwards to access the less fatty part, the stifle. However, if you prefer to start with the mace, the juiciest part, you should place it hoof side down.
- Fixing: Make sure that the shoulder is well secured in the ham holder, to avoid unexpected movements that could compromise the cut or your safety.
2) Make the initial cut:
- Location: This cut is made on the underside of the shoulder, close to the bone. The aim is to create a flat base that will allow you to cut even slices later.
- Tool: Use the pointed knife to make this initial cut, as it will give you more control and precision.
3) Clear the area:
- Remove the outer rind and fat: The shoulder has a layer of rind and fat that protects it. Before you get to the ham, you will need to remove this outer layer. Do not remove all the fat, as it is essential to the flavour and texture of the ham. Simply remove what you consider to be excessive fat.
- Determine the depth: It is important to clear the area to where the meat feels tender and juicy, preparing it for the main cut.
4) Cut the first slices:
- Technique: With the ham knife, start cutting thin slices parallel to the bone. These first slices, being from the outside, tend to be a little drier and saltier, but are ideal for appetizers.
- Direction: Always cut in the opposite direction to the hoof. The movement should be fluid and continuous, avoiding excessive pressure with the knife.
5) Continue cutting:
- Advance the cut: Firstly, as you go deeper, you will get to the juiciest and tastiest parts of the shoulder. Secondly, It is vital to keep cutting parallel to the bone to get even slices and make the most of the meat.
- Different areas, different flavours: The shoulder has different areas, such as the mace and the counter-mace. Each has its own flavour and texture, so you’ll encounter variations in taste as you go along.
6) Keep the area clean:
- Remove debris: During the process, it is normal to generate small pieces of ham or accumulations of fat. It is advisable to remove this debris to keep the cutting area clean and facilitate the process.
- Preservation: If you are not going to consume the whole shoulder in one sitting, you can preserve the ham with some of the pieces of fat that you have previously removed. This helps to keep the meat fresh and protected.
Tips to learn How to cut an Iberian (ham) shoulder
The art of how to start an Iberian shoulder or shoulder of ham can be a little more challenging due to its infiltrated fat and the specific diet of the Iberian pig. However, the reward is unparalleled flavour.
Tips for cutting a pork shoulder
- Patience: As a result, Cutting the shoulder takes time. Don’t rush and enjoy the process.
- Cut in thin slices: shoulder ham has a thicker consistency than ham, so we recommend cutting the shoulder ham into thin slices, so that the fat will melt away.
- Use the whole shoulder: At the end, when you find it difficult to cut more slices, you can use the leftovers to make cubes or even for cooking.
There’s nothing like the satisfaction of slicing your own shoulder. Whether it’s a paleta serrana or iberico, and enjoying it at home with family and friends.
While it may seem challenging at first, with practice and patience, you will master the art of how to start a paletilla at home.
Good luck and enjoy this delicacy!
