One thing many people do is that when the jamón is finished we cut the bone into several pieces and freeze it (if there is still some meat on it, even better). When we are preparing some sort of (meat) broth we add a piece of bone and it enhances the taste of the broth inmensely. It was a nice video, and I hope you enjoyed eating that jamón as much as i enjoyed watching it.
a suggestion. As a ham cutter that I am, I would recommend that you cut the ham towards you instead of cutting it sideways, like in the video. wear an apron. I see that it is a shoulder, which is the shoulder leg, it is tastier but perhaps more difficult to cut when you get to the shoulder blade. To preserve it from time to time so that it does not dry out, you can cover it with a cloth soaked in oil or use lard. I hope you enjoy it very much
habeis hecho algo que no se debe hacer, utilizar el cuchillo jamonero para quitar la piel porque se desafila, hay que hacerlo con el cuchillo grande, el jamonero solo es para cortar jamon y al pasar la chaira o afilador si no lo pasas a 15 grados por lado le quitas todo lo afilado que estaba, suerte y la mano siempri detras del filo del cuchillo.
Congratulations on your big win! How very serendipitous in that we are cutting into our Jamón, tonight. We’ll get as much as we can (vacuum sealing the cuts) then take the leg to families house on Christmas. We can’t keep the Jamón as we leave for Galicia the day after so we will pass-on the leg to them. Lucky for them!
Who knew I'd love a video about winning/cutting/eating a ham so much?? This was fabulous. Also, the 'ham scar' is SUCH a great random fact to have learned!!
Good start for a beginner in ham cutting. But some tips, which you can even find on UA-cam from some experts: 1.- For the initial cleaning do not use the jamonero knife, use a good cutting knife. The jamonero knife will gets dull and can become unusable. 2.- The jamonero knife must be used from the maza and contramaza and back towards the hoof. 3.- The cut must be made by sliding the jamonero knife making a small circle with the wrist so that the slices are uniform and the same size. 4.- When, due to the cut, the uniformity of the maza is lost, the cut must be "fixed", so that the area to be cut remains as straight as possible, avoiding it becoming curved. 5:- Follow the course of the bone to finish off the slices that can be removed from it. 6.- Turn it over and do the same steps with the babilla area. Practice and practice and you will become a great ham cutter!.
Lucky you. I love jamón ibéerico and serrano. I think the important thing here is to enjoy the ham. It doesn't matter how you cut it or slice it, you guys are not professional ham slicers. People go to school to learn how to do that and still take them years to do it properly. I think the keyword here was share, share, share bc it's too much ham for the two of you. Buen provecho. Parabéns.
Se dice en España que un mal cortador de jamón es aquel que está comiendo jamón mientras corta. Eso quiere decir que deja muchas virutas de jamón, jajajajaja
Congrats, Lainy, on your win of the ham! Imagine the different use of the jamon. Are you planning to keep the remaining ham for future use? (like sealing it and eating it later).
😂😂😂😂 tanto como vender el alma no sé yo, pero una Navidad sin jamón......pues no es igual 😊. Uno de ibérico vale una pasta, pero también hay serranos de muy buena calidad. En la provincia de Granada, los hay buenísimos en Trevelez o Juviles !!
Ah you're spoiling us at Christmas with no 2 day old dry bread and cheese camino picnics, threatening teeth pulling and a trip to the dentist ! Looking forward to knowing your 2025 plans. Enjoying the videos, Seasons Greetings.
HAHAHA. Thanks so much! This ham is definitely more tasty than a Camino sandwich (even though we love our old bread picnics). We've got fun things ahead this year!
You have done great for a first timer. The "acorn-fed iberico" jamon or paleta is much more greasy than that and more tasty, but much more unaffordable.
It is always a great pleasure to receive a ham as a gift. If it is the first one, you want to cut it yourself, but the next one, take it to your trusted delicatessen to be cut.
???? En serio ????? El primero lo cortaste tú, y los demás al charcutero ??. Así nunca aprenderás a cortar jamón !!. Además, no es lo mismo tenerlo recién cortado, que cortado de hace varios días
🤣🤣🤣🤣🤣🤣It is very important to take care of your hand and finger when you are cutting the slices of ham,,, I have already seen many cuts made by inexperienced people.. Merry Christmas and my best wishes for the year 2025.. Es muy importante cuidar la mano cuando estas cortando las lonchas del jamón,,, he visto ya muchos cortes a gente inexperta.. Felices Navidades y mis mejores deseos para el año 2025..
El corte del jamón tiene dos problemas, que el que esta cortando se come la mitad de lo que corta, y el que pasa por al lado, la mitad de lo que lleva cortado 😋.
Well, I am a Spaniard, and jamón ibérico, when it is good (free-roaming black pigs fed with acorns and the ham cured for years in the proper climate), is the only food I never get tired of eating, endessly. Keep the fat for broths and stuff, it is not so bad.
One thing many people do is that when the jamón is finished we cut the bone into several pieces and freeze it (if there is still some meat on it, even better). When we are preparing some sort of (meat) broth we add a piece of bone and it enhances the taste of the broth inmensely.
It was a nice video, and I hope you enjoyed eating that jamón as much as i enjoyed watching it.
Thank you! We're loving eating the jamón. The plan is to make soup with the bones. :)
a suggestion. As a ham cutter that I am, I would recommend that you cut the ham towards you instead of cutting it sideways, like in the video. wear an apron. I see that it is a shoulder, which is the shoulder leg, it is tastier but perhaps more difficult to cut when you get to the shoulder blade. To preserve it from time to time so that it does not dry out, you can cover it with a cloth soaked in oil or use lard. I hope you enjoy it very much
Thank you for the tips! We’ll do this with the rest of the jamón.
habeis hecho algo que no se debe hacer, utilizar el cuchillo jamonero para quitar la piel porque se desafila, hay que hacerlo con el cuchillo grande, el jamonero solo es para cortar jamon y al pasar la chaira o afilador si no lo pasas a 15 grados por lado le quitas todo lo afilado que estaba, suerte y la mano siempri detras del filo del cuchillo.
Gracias por los consejos. Lo intentaremos.
"win some ham", new goal unlocked for our time in Spain starting next year. Thanks!
HAHAHA. It's a good goal!
Congratulations on your big win! How very serendipitous in that we are cutting into our Jamón, tonight. We’ll get as much as we can (vacuum sealing the cuts) then take the leg to families house on Christmas. We can’t keep the Jamón as we leave for Galicia the day after so we will pass-on the leg to them. Lucky for them!
Thank you! Good luck eating and enjoying your jamón!
Great Paleta belly cut. Great efford. Hope that you enjoyed it
We’re loving it! We are still eating it. 😂
Who knew I'd love a video about winning/cutting/eating a ham so much?? This was fabulous. Also, the 'ham scar' is SUCH a great random fact to have learned!!
Haha. Glad you loved it and the fun fact!
You've kept me entertained so much this year. Love your videos. Keep up the good work and ¡felices fiestas!
Thank you so much!!
Good start for a beginner in ham cutting. But some tips, which you can even find on UA-cam from some experts:
1.- For the initial cleaning do not use the jamonero knife, use a good cutting knife. The jamonero knife will gets dull and can become unusable.
2.- The jamonero knife must be used from the maza and contramaza and back towards the hoof.
3.- The cut must be made by sliding the jamonero knife making a small circle with the wrist so that the slices are uniform and the same size.
4.- When, due to the cut, the uniformity of the maza is lost, the cut must be "fixed", so that the area to be cut remains as straight as possible, avoiding it becoming curved.
5:- Follow the course of the bone to finish off the slices that can be removed from it.
6.- Turn it over and do the same steps with the babilla area.
Practice and practice and you will become a great ham cutter!.
Thanks so much for the tips. We'll follow them for the rest of the cutting.
Lucky you. I love jamón ibéerico and serrano. I think the important thing here is to enjoy the ham. It doesn't matter how you cut it or slice it, you guys are not professional ham slicers. People go to school to learn how to do that and still take them years to do it properly. I think the keyword here was share, share, share bc it's too much ham for the two of you. Buen provecho. Parabéns.
Thank you! We are definitely sharing it!
Se dice en España que un mal cortador de jamón es aquel que está comiendo jamón mientras corta. Eso quiere decir que deja muchas virutas de jamón, jajajajaja
Yo soy de los malos entonces, voy picoteando. Pero te aseguro que no dejo viruta 😂😂😂. Dejo la radiografía 🩻 😂😂😂
Pá el año que viene, está pareja maestra del 🎻"violín", 😂😂
We hardly put a dent into it at the party. Amazing 😋
That was such a fun night! We turned the leg over… and there’s so much left. Come over and eat some!
Congrats, Lainy, on your win of the ham! Imagine the different use of the jamon.
Are you planning to keep the remaining ham for future use? (like sealing it and eating it later).
Thank you! We're eating through the ham. For the bones and some of the thicker fat/meat pieces, we're going to turn those into a soup.
To be the first time you did a good job 👏🏻👏🏻👏🏻
Thank you!
Yourube tutorials are good for ham cutting
We watched a few really good ones! But they were all for the back legs. Ooops
Ham, one of life's little pleasures
Agree!
i likeed this guitars
Playing the "violin" propperly is not easy but you have passed your first exam. Don't forget saving the bone for cooking soup, broth or cocido.
Thanks so much! We're definitely going to make a soup!
Congrats on the win! I guess next step should be Jamón from my home Extremadura 😉
Thank you! We’d love to visit Extremadura soon.
Only you guys can be in the Meseta, jump to Tenerife and come back to Galicia to get a Jamon.
Hahaha we gotta see (and taste) it all! Thanks for watching all of our adventures.
Any Spaniard would sell his soul to have a ham😅, you are very lucky. Have a happy Christmas.
😂😂😂😂 tanto como vender el alma no sé yo, pero una Navidad sin jamón......pues no es igual 😊. Uno de ibérico vale una pasta, pero también hay serranos de muy buena calidad. En la provincia de Granada, los hay buenísimos en Trevelez o Juviles !!
😂 we feel super lucky!
Ah you're spoiling us at Christmas with no 2 day old dry bread and cheese camino picnics, threatening teeth pulling and a trip to the dentist ! Looking forward to knowing your 2025 plans. Enjoying the videos, Seasons Greetings.
HAHAHA. Thanks so much! This ham is definitely more tasty than a Camino sandwich (even though we love our old bread picnics). We've got fun things ahead this year!
You have done great for a first timer. The "acorn-fed iberico" jamon or paleta is much more greasy than that and more tasty, but much more unaffordable.
Thank you! Even greasier! One day we'll find out for ourselves.
Y’all are holding that jamón like it’s a baby.
HAHAHA. It's that precious!!
El cuchillo tiene que estar muy bien afilado
It is always a great pleasure to receive a ham as a gift. If it is the first one, you want to cut it yourself, but the next one, take it to your trusted delicatessen to be cut.
???? En serio ????? El primero lo cortaste tú, y los demás al charcutero ??. Así nunca aprenderás a cortar jamón !!. Además, no es lo mismo tenerlo recién cortado, que cortado de hace varios días
@albertopinedaorozco2048 soy un comodon y así no hay peligro de cortar dedos
Apron! An apron! lol Looks delish.
Definitely wearing our aprons for all future slicing!!
It was an awesome Jamon I must say. Hey look mum I'm on the tv! 😆
We’re so glad we got to share it with everyone! Also, come over and eat some. We have a lot left still 🤣
Ham POV = HAM CAM
Hahahahahaha. YES!! HAM CAM!!!!!
🤣🤣🤣🤣🤣🤣It is very important to take care of your hand and finger when you are cutting the slices of ham,,, I have already seen many cuts made by inexperienced people.. Merry Christmas and my best wishes for the year 2025.. Es muy importante cuidar la mano cuando estas cortando las lonchas del jamón,,, he visto ya muchos cortes a gente inexperta.. Felices Navidades y mis mejores deseos para el año 2025..
Menudo destrozo, pero si os gusta el jamon ya aprendereis. Jamon, pan con tomate y aceite de oliva
Jajajaja. Estamos aprendiendo.
Why you don't carry the ham to your local butcher and ask him to cut the ham in portions?. It´s not expensive
We wanted to try cutting it ourselves. We might bring the bones to the butcher so that they can help us break them down for soup.
Jamon is a rear leg of the pig, Paleta is the front leg
My invite must have gotten lost in the mail. Have a great holiday.
HAHAHA. It sure did. Happy holidays!
El corte del jamón tiene dos problemas, que el que esta cortando se come la mitad de lo que corta, y el que pasa por al lado, la mitad de lo que lleva cortado 😋.
Jajajaja. La verdad.
😂😂😂😂😂😂. Así es. En casa soy yo el encargado de cortarlo, y doy fé de que es exactamente como lo cuentas 😂😂😂
No es un jamón pata negra.
Good news.... we went to a county fair and won a ham. Bad news....we were vegetarians and we keep Kosher. We still laugh about it.
😝 that’s the funniest story!
Good job 😅
Thank you!!
You won a Jam On? I didn't know you played guitar!
😂😂😂
Don.t throw away the bone and skin. It makes delicious broths and it is essential to cook a proper "cocido".
That’s the plan!
Have a wonderful holiday and I’m looking forward to seeing you guys in the new year.
Thank you so much! Have a great holiday, too!
From Asturias not Galicia.
It's not a massive ham 🤣😅😂 Great video guys!
😂😂 we take back that sentence. Lol
This ham costs approximately €100.
Omg I’m jealous
We’re still eating it. Come and get some!
Si le quitas toda la grasa de arriba se secara pronto
Congratulations: you have become true spaniards! For pro level, save the bones and use them in soups and caldos...
That’s the plan!
that fat is good, don,t worry 😃😃😃
Yeah! We’ve been eating lots of that part, too 😋
Yummy!
It is so delicious.
Be careful with your fingers, it is easy to cut yourself when cutting ham., Cuidado con los dedos es fácil hacerse un corte al cortar el jamón
Sí, claro!
🤦🏻♂️🤦🏻♂️🤦🏻♂️🤦🏻♂️🤦🏻♂️
Freeze most of it 😮
We’re going to do that with the bones and the extra fat pieces. Turn it into stock and stuff
Well, I am a Spaniard, and jamón ibérico, when it is good (free-roaming black pigs fed with acorns and the ham cured for years in the proper climate), is the only food I never get tired of eating, endessly. Keep the fat for broths and stuff, it is not so bad.
Jamón ibérico is the best!