Ham is a highly prized food in Spain and its correct preservation and slicing are essential to enjoy its flavour and texture.
One of the most important aspects of this process is knowing when to turn the ham over.
In this article, we are going to go into this subject in depth and explain in detail how and when to turn the ham over.
Why is it important to know when to turn the ham?
Knowing how to turn the ham over is a task that may seem simple, but its importance goes beyond a simple turn.
Let’s take a closer look at the different aspects that make this action crucial in the preservation and tasting of ham.
Preserving the texture and flavour
Ham, in its curing process, develops a unique texture and flavour that can be compromised if not handled properly.
When turning the ham becomes vital to ensure that these characteristics are maintained.
Rotation allows air to circulate evenly, which helps preserve moisture and prevents one part from drying out too quickly.
Preventing dehydration
As mentioned, knowing when to turn the ham is vital to prevent dehydration of certain areas.
The part exposed to air tends to dry out more quickly, which can lead to a loss of quality in texture and flavour.
By turning the ham over, uniform dehydration is ensured, maintaining quality.
Uniform fat distribution
The fat in ham plays a key role in its flavour and texture. When the ham is turned over, the fat is redistributed, allowing it to infiltrate evenly into the meat.
This helps to keep the meat juicy and enhance the flavour.
Prevent the growth of mould and bacteria
Knowing when to turn the ham is also related to preventing the growth of mould and bacteria.
Proper air circulation and even exposure to the environment help prevent these unwanted substances from growing on the ham.
Economic importance
Finally, care and knowledge of when to turn the ham can have an economic impact.
A poorly handled ham can result in a lower quality product that loses its value.
In turn, it can lead to a considerable loss when considering the price of a quality ham.
When to turn the Jamón around?
The process of flipping a ham is not simply based on intuition or personal preference. It requires a detailed understanding of several interrelated factors that determine the optimal time to do so.
In the following, we will delve deeper into this topic, exploring the essential circumstances and considerations that tell us when to flip the ham.
Observing the condition of the ham
The first step in determining when to flip the ham is careful observation. Several visual and tactile indicators should be examined:
- Surface texture: if the exposed part begins to feel too hard or dry, it may be time to turn it over.
- Colour: a change in colour, such as excessive darkening, may be a sign that it is time to rotate the ham.
- Smell: if you detect a change in aroma, it could indicate that the ham is drying unevenly and needs to be turned.
Assessing the type of ham
The type of ham is also a key factor in determining when to flip the ham. For example:
- Iberian ham: Iberian ham may require closer monitoring and more careful handling.
- Serrano ham: may be slightly more resistant to dehydration, but still requires attention as to when to turn it over.
External conditions
The conditions of the environment where the ham is stored also play a vital role in when to turn it:
- Humidity: very low humidity can dry out the ham quickly, while high humidity can promote mould growth. Both situations influence when to turn the ham.
- Temperature: If the temperature is too high, it can accelerate dehydration. If it is too low, it can delay the curing process. These factors must be considered in determining when to flip the ham.
Stages of slicing
The phase you are in when slicing the ham also plays a role. For example:
- Starting at the stifle: when to flip the ham starting at the stifle may be after approximately one third of the stifle has been consumed.
- Starting with the chump: the chump has more fat, which may require different handling.
How to turn the ham over?
Turning the ham over, whether it is Iberian or Serrano ham, is a process that requires knowledge, skill and care.
It is not as simple as reversing the position of the ham; it is a technique that, if done correctly, can significantly improve the quality of the product.
Let’s delve into the necessary steps and considerations on how to flip the ham.
Preparation and necessary tools
Before turning the ham, it is important to have all the tools and the work area ready:
- Ham stand: the ham stand must be sturdy and stable to hold the ham securely.
- Handling gloves: wearing clean, food-safe gloves can prevent contamination and make handling easier.
- Appropriate knife: in some cases, it may be necessary to make a clean cut with a ham knife before turning the ham.
- Clean and disinfected surface: make sure the surface you are working on is clean to avoid contamination.
Steps for turning the ham
1) Inspect the ham: look closely at the ham to determine if it is the right time to flip it. This is based on factors such as texture, colour and amount of meat cut.
2) Remove the ham from the stand: very carefully and using the appropriate tools, remove the ham from the stand.
3) Clean the surface if necessary: if there are dry or hardened parts, it may be necessary to clean them with a knife before turning the ham.
4) Turn the ham carefully: using both hands and with a firm but gentle movement, turn the ham. If possible, ask for help to ensure that the ham remains stable.
5) Reposition the ham on the stand: mount the ham back on the stand, making sure it is securely fastened and in the correct position.
6) Adjust cutting technique: be aware that after turning the ham over, the shape and angle of the cut may need to be adjusted.
Additional considerations
- Frequency: How often you should turn the ham will depend on the type of ham, storage conditions and how quickly it is consumed.
- Beware of contamination: avoid touching other surfaces or food while handling the ham to prevent contamination.
- Attention to detail: each ham is unique, and may require specialised attention and handling.
When to flip the ham starting with the stifle?
Starting to cut the ham at the stifle is a common option, especially when you want to save the maza, which is the juiciest part, for later.
However, this raises the question of when to turn the ham over from the stifle. Let’s take a closer look at this specific aspect to understand it better.
Identifying the stifle
The stifle is the lower part of the ham, which is thinner and has less fat compared to the chump. Some people prefer to start with this area to leave the juicier part, the maza, for later.
When to flip the ham, starting with the stifle: indicators
1) Amount of meat cut: when you have consumed about a third or more of the stifle, it may be an indicator that it is time to turn the ham over.
2) Texture and dryness: if you notice that the meat of the stifle begins to dry out or harden excessively, it is a sign that it is time to turn the ham.
3) Preservation of the mace: if you have started with the stifle and want to make sure that the mace is preserved in perfect condition, you should pay attention to the moisture and texture, and turn the ham at the right moment.
Technical considerations
- Moisture control: The stifle tends to dry out more quickly than the mace. Therefore, you must be more diligent in observing and knowing when to turn the ham.
- Careful handling: since the stifle is thinner and contains less fat, handling must be more delicate to preserve its integrity.
- Adjustments in cutting: after flipping the ham, you will need to adjust your cutting technique to adapt to the thicker and juicier mace.
Conclusion on how to turn the ham over
Ham, being one of the most appreciated and representative delicacies of Spanish gastronomy, requires special care and handling to enjoy it at its best.
From understanding when to turn the ham over to knowing the specific techniques for doing so, such as the right moment when to start with the stifle, every detail counts.
This article has delved into the most critical and delicate aspects of handling and slicing ham, offering a comprehensive guide for those looking to perfect their technique and understanding of this culinary art.
We have explored not only the methods and technical considerations but also the tradition and passion surrounding this exquisite product.
The ability to turn a ham, far from being a mechanical act, is an expression of respect for the product, a deep understanding of its nature and a celebration of the culture and tradition that underpins it.
So, the next time you find yourself in front of a ham, you will have not only the tools and knowledge to handle it correctly but also a deeper appreciation of what it means in the wider context of gastronomy and culture.
May this article serve as a reliable companion on your journey to mastering the enjoyment of ham!
