Cutting ham requires concentration, calm and patience; it can end up being even relaxing and has a pleasant and immediate result. Ham cutting can become an art, although reaching the level of excellence of a professional requires years of dedication, with the right tools, a good teacher (or a tutorial) and hours of practice, excellent results can be achieved. First place the ham in the holder with the hoof facing up, making sure that it is well supported. If it is to be consumed on the same day, all the crust and the outer bacon will be removed by peeling the ham. If not, it will be cleaned and shaped as it is cut. Do not forget to keep your hands behind the knife in the direction of the cut, or protect the hand with which you are holding the ham with a cloth. It is very important to cut it into very thin slices, which are transparent, for which if you do not have a good knife essentially prepared to cut ham, you will not be able to do it correctly (the knife must be long, thin and very sharp). Knowing how to cut the ham well is so important that there is a tremendous difference when it comes to savoring it in one way or another. Place the ham on the support with the hoof facing downwards and “peel” it, that is to say, with the knife remove the superficial crust and fat. If you are only going to consume part of it, peel only the area where you are going to cut to prevent the rest of the ham from drying out too much.