Hand Carved Jamon Iberico De Pata Negra Cinco Jotas Recipe
Make Hand Carved Jamon Iberico De Pata Negra Cinco Jotas Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cured Ham & Serving Accessories
For Serving (optional accompaniments)
Method
Setup & Knife Preparation
- 1
Sanitize and organize work area
Wipe the cutting board and working surfaces with a clean, damp cloth. Place the jamonero (ham stand) on the board so it is stable and won't move while carving. Keep a towel and small bowls nearby to collect rind and trimmings.
- 2
Mount the ham
Position the Jamon Iberico in the jamonero with the hoof pointing up if you plan to carve over several days, or hoof down if you will consume it quickly. Tighten the clamps so the ham is secure but not crushed. Cover the exposed cut areas with a clean cloth while you prepare knives.
- 3
Sharpen knives
Use a sharpening steel or whetstone to ensure the long carving knife and paring knife have razor-sharp edges. A sharp blade is essential for thin, translucent slices.
Initial Trimming (Rind & External Fat)
- 4
Remove protective skin and excess mold
If present, use the short paring knife to remove the outer paper or plastic wrap and scrape off any loose dusty mold from the exterior with the blade edge—this is normal on cured hams. Wipe the surface with a clean dry towel.
- 5
Expose workable fat and muscle
Using the paring knife, cut away a strip of outer rind and yellowed fat in the area you will start carving (about 15–20 cm / 6–8 in). Remove enough to expose the underlying firm fat and meat but do not over-trim: leave a protective layer of fat over unused sections to preserve flavor and prevent drying.
- 6
Collect trimmings
Place removed rind and thick fatty pieces into a waste bowl. Reserve some fat pieces if you will use them to rub the cut area to keep it from drying later.
Carving the Jamon (Main Technique)
- 7
Start near the hock or top depending on chosen orientation
If hoof-up, begin at the top (maza) for the most generous slices. If hoof-down, begin from the lower portion (babilla). Work methodically in one section at a time to keep the ham stable and covered when not being carved.
- 8
Make the first cuts to define a carving zone
With the long knife held nearly parallel to the ham, make a long, shallow cut to create the first slice plane, following the muscle grain. Remove the first thick piece of meat and fat to reveal a flat surface to slice from. Use the short knife for initial shaping and to free the long knife from bone areas.
- 9
Slice thin, translucent pieces
Using long, smooth strokes from the muscle toward you (or along the leg), slice very thin, almost translucent pieces about 4–6 cm long and 1–2 cm wide. Keep the knife moving in a single continuous motion—do not saw. Aim for slices 1–2 mm thick; the best flavor is felt when the fat melts on the palate.
- 10
Arrange slices and maintain a flat working surface
Lay the slices flat on a platter, slightly overlapping, or roll them loosely. After a row is carved, use the paring knife to trim taut edges and expose new fat if needed. Preserve a 1–2 cm layer of protective fat on neighboring areas to avoid drying.
- 11
Work around the bone carefully
When you approach the hip/pelvic bone and knuckle, switch to the paring knife and make short controlled cuts to free meat from the bone. Remove smaller, irregular pieces and chop or serve them as thicker tapa-style pieces. Use small clean bowls for bone scraps.
Finishing & Presentation
- 12
Keep the ham covered between carving sessions
When finished slicing or pausing, cover the exposed areas with the reserved fat pieces or a clean cloth to prevent drying and oxidation. Tighten the clamp lightly if necessary to keep the ham secure.
- 13
Plate and garnish
Arrange the thin slices on a serving platter in single layers or slight overlaps. Garnish with microgreens or parsley if using. Serve with thin slices of bread lightly brushed with olive oil, Manchego, Marcona almonds, and quince paste on the side.
- 14
Serving tips
Serve at cool room temperature (about 18–22°C). Give guests small portions so the delicate fat and flavor can be savored. Pair with chilled dry white wine, fino or manzanilla sherry, or a light red.
Cleaning & Storage
- 15
Clean knives and board immediately
Wash knives and cutting board with warm soapy water, dry thoroughly, and store safely. Avoid soaking the ham in water or refrigerating whole—keep it in a cool, dry place, covered when not in use.
- 16
Store remaining ham
Leave a thin protective layer of fat over unused areas. Cover with a breathable cloth or the removed rind and secure with kitchen twine or a loose plastic bag to keep dust out but allow some airflow. Consume within the recommended period from supplier notes (often several weeks when stored properly), slicing fresh as needed.