Shopping Cart
When a whole ham arrives at home, one of the first questions is where to start cutting. The choice affects yield, storage and slice quality over the coming weeks. It mainly depends on how quickly the ham will be eaten: a joint consumed in a few days calls for a different approach from one that will stay open for weeks.
Get to know the parts of a ham
The maza is the broadest, meatiest section. It generally gives a good yield, has marbled fat and produces juicy slices. The babilla on the opposite side is narrower and has less fat cover, so it dries sooner once exposed. The punta, opposite the hoof, has a concentration of marbled fat and a strong flavour. Areas around the joints and bones require a small pointed or boning knife.
Which end should you start with?
Start with the maza if you will eat the ham quickly
If several people eat ham regularly and the joint will be finished soon, start with the maza, which is usually juicier and meatier. It gives you long, even slices from the outset and makes learning to carve easier.
Start with the babilla for slower consumption
If the ham will remain open for several weeks, it is often better to start with the babilla, the narrower side with less fat protection. It dries sooner, so eating it first helps preserve the rest of the joint. This approach often suits households that eat ham slowly. The same principle applies to Iberian ham: choose the starting side according to your consumption rate.
Positioning the ham on its stand
Hoof facing down
To begin with the babilla, position the ham with the hoof facing down. This makes that side accessible and suits slower consumption.
Hoof facing up
With the hoof facing up, the maza is accessible first. This is the usual position when the ham will be eaten relatively quickly.
Whichever side you choose, make sure the stand is stable before you begin. A firmly secured ham is easier to carve and safer to handle.
Common mistakes when starting
Choosing a side without considering how quickly you will eat it
Think about how often you will carve and how long the ham will stay open. This helps protect the side that would dry out sooner.
Removing too much rind and fat at the beginning
Do not clean a large area all at once. Remove only the rind and fat needed for the next few days; the rest provides natural protection.
Failing to keep the cut surface level
The first slices also create an even working surface. A flat surface makes uniform slices easier and improves yield.
Using the wrong knife
A ham knife makes long, even slices; a small boning knife helps around the bones. Suitable tools and a stable stand make carving safer.
Storing ham between carving sessions
After carving, protect the exposed surface from air. Some of the fat removed during preparation can act as a natural barrier against drying and oxidation. You can then cover the area with a clean, breathable cloth.
Keep the ham in a cool, dry, well-ventilated place away from direct sunlight and heat. A kitchen is suitable if the temperature is stable; in most cases, refrigeration is not necessary. With proper covering and storage, a ham can remain in good condition for weeks or even months, depending on its size, surroundings and how often it is eaten.
In short: where should you start?
- For quick consumption: start with the maza, hoof facing up.
- For slow consumption: start with the babilla, hoof facing down.
A good stand, suitable knives, a level cutting surface and proper storage matter just as much. These habits help you enjoy the ham for longer and avoid unnecessary waste.