Prosciutto di Parma, also known as Parma ham, is an aged Italian ham that has many culinary uses. In most American supermarkets, you will find Parma ham already sliced and vacuum sealed, ensuring its freshness. However, if you do happen to have an entire ham, the way you slice it is very important to its taste. It must be sliced very thin, otherwise the ham will be overwhelming and difficult to eat. Once you have properly sliced you ham, you can add it to any number of dishes, from antipasto platters to cantaloupe.
- Skill level:
Things you need
- Ham stand
- Meat knife
- Cling film
Place the Parma ham on the ham stand carefully, either horizontally or vertically depending on your preference. Tighten the screws or clamps to fully secure the ham.
Cut away the top section of the ham, also known as the rind, exposing the pinkish meat inside. Cut away any excess rind on the sides of any area you plan on slicing during this session.
Begin carving the ham with slow, smooth, sawing action. If this is difficult, you may need to sharpen your knife again. Try to maintain a straight cutting surface at all times for equal slices.
If your Parma ham came with the bone in, make vertical cuts all the way around the bone when you reach it. Continue slicing as normal.
Tips and warnings
- Always use a freshly sharpened meat knife when slicing Parma ham.
- Sliced Parma ham will spoil faster once it is sliced if it is not vacuum sealed. If you do not plan on slicing the entire ham today, wrap it tightly in cling film and store in your refrigerator for up to one month.
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