Cured Spanish ham or “jamón” is truly a Spanish culinary classic. A special taste to be savoured and enjoyed. An important aspect of enjoying this delicacy is enabling the safe and easy cutting of the leg. That means employing the proper mounting and support of the “jamón”.
The placement of the ham in its support stand will depend on how you are going to consume the leg. If you are going to consume the entire leg at once, the hoof of the ham should be placed facing upwards, but if you are going to consume it over time the hoof should be placed facing downwards, so as to begin with the narrowest part of the ham which has the least amount of fat and therefore the first part of the leg to dry out.