The number of slices you wish to make will determine where the Spanish ham is placed in the support. You'll find that it works best for thick slices and for immediately devouring the entire ham if you position it hoof upward. It is best to begin cutting your Spanish ham at the stifle, the thicker part of the leg, and to place the ham hoof down in the ham holder if you intend to consume it over a period of several weeks. After deciding where to place the ham, tighten the support by placing the spike jutting out in the hip-corresponding location and correctly tightening the thumbscrews in the hoof-corresponding area. It is best to set up the stand on a solid table that provides the cutter with comfort, security, and roughly the proper height while they are working.
Predicting how many slices you will use at this stage is essential since it will determine the size of the aperture you cut. The flesh will dry out and lose part of its juiciness and flavour if too much Spanish ham is peeled. The skin and the pale-yellow surface fat should be removed first. It's probable that as the cuts are being made, mouldy spots will be visible. Cutting them away is adequate because they are a normal byproduct of drying and ripening and pose no concern.
Serrano ham slices can be cut after a section of the ham has been skinned. Simply make parallel incisions from the hip to the hoof, spanning a length of around six inches, if you want to make long slices. Make parallel cuts while carefully controlling the blade angle and pressure to achieve uniformly thick slices.