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How shall we start slicing the ham?

When you buy a whole piece of Iberian or Serrano ham, one of the first questions that arises is: which part of the ham should I start cutting? The answer depends on several factors, such as how long you plan to consume it, the type of consumption (occasional or daily), and where you will store it.

Below, we explain the advantages and disadvantages of starting with the babilla (stomata) or the maza (stomata), and we'll give you examples of specific situations in which one or the other option is more advisable.

Which Part of the Ham is Best to Start?

There are two main areas where you can begin cutting a ham:

The maza (stomata): the widest, juiciest part with the most fat infiltration.
The babilla (stomata): the narrowest, most cured part with the lowest fat content.

Choosing the right starting point is key to preserving the flavor, texture, and best use of the ham throughout its consumption.

Starting the Ham with the Rump

✔ Advantages

Longer-term preservation of the ham: By starting with the most cured and dry area, we'll leave the juiciest part for last, which will maintain its best condition.
More efficient use: Starting with the driest part and finishing with the most tender part, preventing the most delicate area from drying out.
Example: Ideal for homes where ham is consumed slowly (more than 2 weeks), offices, or gifts that won't be opened immediately.

✘ Disadvantages

Drier flavor at first: The rump has less fat, so it may be slightly saltier or drier.
Greater preservation needs: The cut must be well covered with fat from the ham itself or plastic wrap to prevent it from drying out further.

Starting the Ham with the Rump

✔ Advantages

Tenderer and juicier flavor from the first cut: Ideal for impressing at a tasting or special event.
Easier to cut: Thanks to its softer texture and infiltrated fat.
Example: Ideal for quick consumption (less than 10 days), celebrations, family meals, or Christmas dinners where a large portion of the ham will be consumed in a short period of time.

✘ Disadvantages

Potential waste of the rump: If the rump is left for last, it's likely to be too dry by the time you get to it.
Texture imbalance: If you enjoy the most tender part first, switching to a drier texture may be unappetizing.

When to Start Cutting Ham in Each Part? Practical Cases

If you're eating it at home and occasionally: Start with the rump. This will allow you to better preserve the ham for weeks.
If the ham is for an event or family meal: Start with the rump. This way, you can offer juicy and flavorful slices from the first course.
If the ham is a gift: It's recommended to start with the rump, especially if it won't be opened immediately.
In the hospitality or catering industry: It depends on the pace of consumption. If it's going to be consumed quickly, the "maza" (split) is perfect. If you're going to have several hams cut, it's best to rotate them starting with the "babilla" (shank) to optimize yield.

Final Recommendation: Which Part of the Ham Should You Start With?

Generally speaking, the recommendation is to start the ham with the "babilla" (shank) if you're going to consume it slowly. This way, you'll preserve the ham's properties for longer and prevent the most tender area from spoiling or drying out.

However, if you know you'll be consuming the piece within a few days, starting with the "maza" (shank) will guarantee a more flavorful experience from the first cut.

Posted in: Ham Cutting, Ham