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How to bone a good ham
22 Jun

How to bone a good ham

Sometimes it is necessary to debone a ham to take advantage of the bone even if we have not finished it yet. We tell you what you need to learn to bone a ham.

Índice

Knowing how to bone a ham is not a simple task, rather it requires the hand of an artist. Even so, although it seems that it is not within everyone's reach, it is enough to know a few simple steps to do it perfectly. The formula is very simple, you just need a little skill, the materials and choose a good shoulder from the Your Spanish Shop catalog to buy ham online. You dare?

Materials needed to bone the ham

Before starting with the steps to bone the ham, you have to have a clean and firm surface, in addition to the necessary materials for it. These are:

* A glove and a mesh apron to avoid possible accidents.
* To avoid getting dirty, it has another rubber apron.
* The lace to bone.
* A good paring knife.
* Another knife known as a gabia, which is used to separate the cane from the ham thanks to its rounded shape.
* Although it is optional, have a sharpening steel to sharpen the knives.
* As an added value, it is interesting to have a cove, with which you can check the quality of the ham for consumption.

Steps to bone the ham

Now that you know the materials you need, let's see how to bone a ham perfectly in just a few steps:

Prepare and cook the ham

First of all, you have to prepare yourself properly. Put on the mesh apron, then the rubber one and the glove on the opposite hand with which you are going to cut to avoid possible injuries. If you have the cove, insert it in the area of ​​the face to check that the ham is in perfect condition to consume it. If the cove smells like it feeds, it's time we start boning.

peel the ham

Peeling the ham is essential to start boning it. When carrying out this action, be careful and do not take an extra layer of fat, as it will take away the flavor of the piece. Also, if after boning you intend to vacuum pack it, peeling it is a great practice for slicing it and to remove any possible aged flavor.

By the way, do you know which areas you have to bone? Just in case, I remind you of the bones that make up the shoulder blade so you have them in mind, from the widest part to the narrowest: the hip, the femur, the ball of the femur, the tibia and fibula, and the shaft.

The hip

To bone a ham properly you have to start marking the hip. In the central area of ​​the leg, you have to notice a bone that protrudes, that is the hip. And the basic technique to avoid sticking meat is to mark it always following the direction of the bone.

To do this, you have to mark the central area with the knife, the one I mentioned earlier, and slide the knife firmly and well against the bone. Delve gently and patiently until you see that the piece is separated from the bone.

The femur

Now, it's time to bone the femur since we have removed the hip bone. Right at that moment, you will see a kind of ball, that is the femur. Once you see it, take the gouge and start to edge it with the knife as close as you can to the bone. The next step is to remove the meat as you carefully slide the knife.

After sorting out the femur, you will come across the knuckle. This is the most difficult step because you are going to run into the tendons. Cut them carefully and when the knuckle is completely surrounded and extracted, remove the cane by pulling on the leg. 

And c'est fini, you already know how to bone a ham like a good artist. And the truth is that this process is simple if you have something to guide you, like when cutting a ham. All it takes is a little skill and, of course, practice! So don't stress if you don't get it like an expert professional because as you do it you will perfect your technique.

In addition to enjoying a fantastic boneless ham, take advantage and make incredible recipes with the bones, such as a ham jelly. Just thinking about a meal with a sliced ​​Iberian ham, gelatin, a good wine and some Spanish sausages, makes my mouth water... and I'm sure you do too.



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