Spanish Jamón: Cutting Techniques
Learn professional Iberian ham carving techniques, from preparing and carving the piece to plating, preservation, and maximising yield.
Especialista en corte profesional de jamón (Sevilla, España)
Course Content
Course Content
1. Course Presentation
Free
2. Iberian jamón: Introduction
Free
3. Carving tools: 3Claveles
Free
4. Carving techniques
Free
5. Common mistakes and safety in ham carving
Free
6. Jamón presentation and plating
Free
7. Preservation and maximising yield
Free
8. Test your Knowledge
About this Course
Master the art of carving and make the most of every part of the ham
Iberian ham carving, or the carving of Jamón Ibérico, goes far beyond achieving a thin slice. The positioning of the ham, the selection and maintenance of knives, the direction of the cut, and the way each area is worked all directly influence the final result, presentation, and yield of the product.
In this online course, José Hidalgo will guide you step by step through the professional techniques of ham carving. You will learn how to properly set up your carving station, secure the ham in the stand, select the right tools, and work the different sections of the ham, including the maza (the broad, meaty upper section), babilla (the narrower, leaner side opposite the maza), punta (the tip), and jarrete (the shank area near the hoof), while maintaining a level cutting surface.
You will also discover how to produce thin, uniform slices, apply techniques such as slice repetition and the third cut, and present the ham in different service settings, from restaurants and events to retail environments. In addition, you will learn how to preserve the ham correctly and make use of the parts not destined for slicing, reducing waste and maximising the value of every piece.
A practical journey through the techniques, tools, and details that make all the difference in professional Iberian ham carving.
By the end of the online course, you will be able to:
- Set up and organise a professional ham carving station
- Select and use the appropriate knife for each stage of the carving process
- Maintain carving tools to ensure precise and safe cuts
- Position and prepare the ham correctly before carving
- Identify the main sections of the ham and adapt your technique accordingly
- Produce thin, uniform slices suitable for tasting and service
- Maintain a level cutting surface throughout the carving process
- Present and plate ham professionally for restaurants, events, and retail settings
- Apply the third-cut technique to maximise yield
- Preserve the ham correctly once carving has begun
- Reduce waste and make use of different parts of the ham in a range of culinary applications
3Claveles is a Spanish brand with more than 95 years of experience in the manufacture and development of cutting tools. Its catalogue includes knives, scissors, and other utensils for various professional and domestic applications, specialising in sectors such as cooking, ham carving, hairdressing, and sewing. The brand is present in different international markets and has an extensive track record in the sector.
In the field of ham carving, 3Claveles has a specific range of knives and accessories adapted to the different needs of this discipline. The brand combines its experience in the manufacture of cutting tools with the specialisation of each product, offering solutions for both professional carvers and enthusiasts.
What's included?
- 1 hr 20 min of HD video (28 lessons)
- Supplementary material
- 1 Quiz
- Certificate
- English, Italiano, Español (VO), Français, Deutsch, Português
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course sponsored by:
Meet your Instructor
Professional ham carving specialist (Seville, Spain)
A specialist in hand-carving ham, he began his professional career in 1998. His work combines technique, respect for the product and making the most of every piece.
From the first slice to maximum yield
What you'll learn
You will learn to work with an Iberian ham using professional carving techniques, from preparing the workstation and selecting the correct tools to slicing, plating, and maximising yield. You will become familiar with the ham-slicing knife, butcher’s knife, paring knife, honing steel, tongs, and ham stand, while learning how to maintain a sharp edge and position the ham correctly.
Step by step, you will work through the different sections of the ham to produce thin, uniform slices, maintain a level cutting surface, and make the most of every part of the piece. You will also apply techniques such as the first and second steps, slice repetition, and the third cut, while learning how to preserve the ham and reduce waste.
The techniques you will learn are:
- Preparation and organisation of the carving station
- Choosing the right knife for each task
- Use of the ham-slicing knife, butcher’s knife, and paring knife
- Use and maintenance of the honing steel
- Preservation and care of knife edges
- Correct positioning of the ham on the stand
- Identification of the maza, babilla, punta, jarrete, and main bones
- Progressive trimming and preparation of the piece
- Maintaining a level cutting surface while carving
- Producing thin, uniform slices
- Trapezoidal slicing for professional plating
- First and second-step techniques when working the maza
- Working around the hip bone, femur, tibia, and fibula
- Slice repetition technique
- Carving and maximising the yield of the babilla and punta
- Third-cut technique to increase yield
- Professional plating and creation of consistent presentations
- Preparation for food service, events, and vacuum packing
- Preservation of the ham once carving has begun
- Culinary use of trimmings, dry areas, and bones
- Prevention of common carving mistakes
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What's included?
- 1 hr 20 min of HD video (28 lessons)
- Supplementary material
- 1 Quiz
- Certificate
Available languages
- English, Italiano, Español (VO), Français, Deutsch, Português
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course sponsored by:
Level
- Intermediate
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