If you’ve decided to enjoy a whole piece of Iberian ham, knowing how to slice the ham is essential to get the most out of it, store it correctly, and above all, enjoy its flavour as it deserves. Although it may seem complicated at first, with the right tools and a clear guide, anyone can learn the art of ham slicing.
In this guide from César Nieto, we explain step by step everything you need to know to get started.
What do you need to slice ham at home?
Before you begin, make sure you have the essentials:
- A good ham holder to keep the piece stable.
- A long, flexible ham knife for thin slices.
- A small knife to work around the bone areas.
- A clean cloth to cover the cut when not in use.
Cleanliness and organisation are essential. Keep all your tools sharp and your workspace clear.
How to position the ham before slicing
One of the most common questions about ham slicing is how to position the piece.
If you’re going to consume it all at once, place the ham with the hoof facing upwards, starting with the maza, the juiciest and finest part.
If, on the other hand, you plan to eat it gradually, it’s best to position it with the hoof facing downwards, starting with the babilla, as this part dries out faster. That way, when you reach the maza, it will still be at its best.
Cutting area: where to start
Once the ham is in place, make a clean cut through the skin and fat, removing only what you plan to slice at that moment.
The top layer of fat can later be used to cover the cut and better preserve the ham.
The cutting surface should remain flat and even, without steps or irregularities. This ensures uniform slices that are safe to cut and pleasant to eat.
Step-by-step: how to slice Iberian ham
- Use the ham knife to cut thin, long, almost translucent slices.
- Always keep the blade parallel to the ham’s surface.
- Work from the hoof towards the bone, cutting clean slices.
- When reaching narrower areas, use the small knife to work near the bone.
- Rotate the ham once you finish one side to continue slicing the other.
With practice, your technique, precision, and yield will improve. Each slice should include both meat and a bit of marbled fat – this balance is key to the Iberian experience.
How to store the ham between slicing sessions
After each slicing session, cover the exposed area with pieces of ham fat or plastic wrap to protect it from the air. Then cover the entire ham with a clean cotton cloth and keep it in a cool, dry place, away from direct sunlight.
It is not necessary to refrigerate the whole piece. Under normal conditions, it will keep perfectly for several weeks if the cut is well covered and the environment is suitable.
Where to learn how to slice ham with confidence and safety
Learning how to slice ham is much easier when you can see the process step by step.
That’s why at César Nieto, we’ve created a visual and educational guide designed for beginners and those wishing to improve their technique. On our page Learn to Slice Ham, you’ll find an instructional video, tips from our professional ham slicers, and key recommendations to enhance your skills from home.
This resource helps clear up common doubts, avoid frequent mistakes, and make the most of every piece. Whether you want to impress your guests or simply enjoy your Iberian ham to the fullest, learning from experts makes all the difference.
In our online shop, you can also find cutting kits, professional knives, and high-quality ham holders, perfect for ensuring safety and precision in every slice.
