Utensils: Jamonero (support of ham), a long and sharp knife, and a small knife.

The position of the ham: There are some disagreements about this issue, but we think that the ham must be sliced starting with the stifle or contramaza. The piece of ham must be placed with the foot pointing downwards. We understand that since the stifle has less fat, it tends to dry off quicker.

Cleansing: The exterior must be cleaned cutting off the hard skin, and some of the fat, to prevent it from rancid tastes. The slices of fat can be later used to cover the cut area of the ham, and keep it succulent. Only the skin around the cut area should be retired to prevent the ham from drying off prematurely. This will be done with a short knife.

Turn over: Once the bone in the stifle area has been reached, the piece of ham must be turned over. Then, the thicker area is started. This part is called maza. It has more fat and its meat is tastier.

Slicing: The cut must be as straight as possible, with very thin and small slices. You must only cut off the ham that is going to be consumed at that particular moment.
Once the meat has been eaten, remember that the bone is very tasty in some dishes of the Spanish cuisine.