- a special carving stand to hold it steady
- a carving fork
It takes a long, meticulous process to create a San Daniele ham and every stage must be done correctly to ensure that unique, unmistakeable flavour. And then what? There are even exact rules for when you get it home to help you slice it and savour all its glorious flavour.
What you need
Use the short knife to remove the rind, the stucco and the haunch bone. If you wish, you can remove the trotter at this stage. If this proves difficult, you should enlist the help of your butcher. Position the ham on the slicer with the part from which the rind has already been removed against the blade and start to slice. Continue until you reach the head of the femur. Use a knife to cut away the flesh from around the bone, moving up as far as the head of the femur, so that you can remove the femur. Turn the ham round to the butt end and, after removing the rind and “stucco” on this end, resume slicing. When only the shank is left, remove the inner bone.
What you need
After removing the section of ham from its vacuum pack, dry it with paper or a clean cloth in order to remove the thin greasy film from the surface. Remove the rind. If it is a de-boned ham cut lengthwise, remove the rind from the butt end. If the sections are normal sections, remove the rind from the broadest part. This will mean that you can cut larger and more uniform slices. Position the section on the slicer, so that the part with the fat surrounding the flesh faces uppermost while the pinkish-red part is resting on the plate of the slicer. Start slicing.