Ham Carving Tutorial Video and Guide
Our guide to carving your Spanish ham from our Master Carver. Learn the best techniques to achieve the thinnest slices and make the most of your ham.
HOW TO LOOK AFTER YOUR HAM
- Before opening a ham it should be stored in a cool, dry place.
- Once you have started carving, the cut face(s) should be covered tightly in a single layer of cling-film to slow the drying out of the ham, it should continue to be stored in the same conditions.
- The ham will be useable for a maximum of about 3 months, but the quicker it is eaten, the better the quality will be. Cut ham should be kept in an air-tight bag in the fridge.
HAM CARVING GUIDE
A short(ish) guide on everything you need to know about Ibérico ham - what to look for when buying your ham, how to carve and the regions of Spain that you need to know about.