Slicing an iberian ham

Slicing a ham is no easy task. Before slicing the ham, wipe it with a dry cloth.

Ham that is going to be eaten within a few days (for example, in a restaurant), should be cut starting at the "maza" or upper part, with the leg hoof-up. If the ham will be eaten over a few weeks, it is best to start with the "babilla" (on the other side), since this part absorbs less fat and may dry out more quickly.