The first step to follow is to place the ham (with the hoof downward) on the stand or ham holder and peel it, cutting off the outer skin and some of the salt pork of the part on which we are going to start the cut (that will be the narrowest part or Stifle/Fore-shank). We will perform this operation with a strong and wide bladed knife. The steps to follow for cutting are:
• Make a deep incision in the leg at about 30 cm. from the hoof at the height of the ham hock.
• With a firm grip on the ham, remove the skin and some bacon off the section of the Stifle (or Fore-shank), making cuts from the incision of the ham hock towards the end of the same. This cutting should be done in small pieces, with fine cuts and in the same longitudinal direction, never cross-cutting.