The parts of a leg of ham

"Jamones" (the back leg) and "paletas" (the front leg) have various sections, from which different shaped and sized pieces of ham are sliced.

The "maza" is the upper part (when looking at a leg of ham hoof-up) and is the meatiest and juiciest part of the ham, with the largest amount of fat.

The "contramaza," on the back of the ham, has a firmer texture and is full of flavor. There is less fat in this part, meaning that it is the first to harden.

The "codillo" is the part closest to the hoof. It is very juicy and difficult to cut because of the nerves that run through it, but when cut into thin slices or chunks, it is one of the most delicious parts of the ham.

The "punta" is found at the opposite end to the hoof. It is quite fatty and full of flavor. Slices taken from this part are small, and vary in size and shape.