a. You can begin slicing on either side of the bone. Trim away the skin and the sugna and begin slicing. When you slice by hand, you want to make thin slices at an angle that is almost parallel to the leg bone.
b. You can go back to step b in Method 2 and remove the femur to cut the rest of the area by hand (with the grain) once you’ve reached the bone. Turn the ham over in the ham stand so that the side that hasn’t been cut is facing up, or do what you did in step a above. Slice away till you reach the bone.
To store, cover tightly with plastic wrap, brush with olive oil, and place in the fridge. You can also use single-use paper towels soaked in olive oil to cover and refrigerate. If mold develops, just trim it off.
By cutting the ham into two boneless pieces (front and back muscle groups), this method makes it possible to slice it with either an electric or a manual slicer.
a. Cut around the knee-end of the femur, keeping your knife tight against the femur, and down past the knob of the femur to the end of the ham. This will remove the knuckle, which is also known as the front muscle group. See the green line in the picture for reference. Trim off sugna and skin and slice, or vacuum pack to hold it for future use.
b. Put the knife into the knee joint and cut the tendons that hold it together (see arrow). This will remove the femur. Next, keep your knife tight against the femur as you cut along the other side of it until you can pull it out (see black line in picture). You can trim off the meat above and below the femur for snacking or cooking.
c. Cut the back muscles into strips. Most people who use a slicer like to cut it across the grain (see dashed lines). We recommend slices of 1/16” (1 mm) thick or so.
Storage: For best flavor and texture preservation, we recommend vacuum packaging the sections. If that’s not an option, wrap tight in plastic wrap and refrigerate.
Glistening, paper-thin slices of prosciutto ham are the jewel of many antipasto platters. But achieving those perfect, melt-in-your-mouth slices at home can seem daunting for novice cooks.
Have no fear – with a sharp knife, a few simple tricks, and a little practice you’ll be slicing prosciutto like a true Italian nonna. In this complete guide, I’ll explain everything you need to know to master the art of slicing this delicious cured ham.
Choosing Your Prosciutto
First, start by selecting a high-quality prosciutto ham. Here’s what to look for
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Imported from Italy – Top-notch prosciutto like Prosciutto di Parma is imported directly from Italy Avoid cheap imitations
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Whole intact leg – Pick a ham with the hoof still attached for best flavor. Avoid pre-sliced packets.
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Aged 12+ months – Prosciutto is air-cured for over a year, ensuring intensely concentrated flavor.
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Generous fat cap – Opt for a ham with a thick layer of fat to keep it juicy.
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Pink to ruby-red color – The meat should have a bright hue without any gray spots.
I recommend ordering an authentic imported leg online or visiting specialty Italian markets if you don’t have those options locally. The quality is far superior to generic grocery store prosciutto.
Tools You’ll Need
Before you start slicing, gather these tools:
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Sharp slicing knife – A long, thin blade works best to achieve paper-thin slices.
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Cutting board – Use a large wooden board to give yourself ample work space.
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Meat holder – Secure the ham on a meat holder to keep it in place while slicing.
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Paper towels – Have these handy to wipe your blade while slicing.
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Chef’s knife – Optional for trimming off the skin and fat cap sections.
Prep Your Prosciutto
Take a few minutes to prep your ham:
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Let sit at room temp – Remove the ham from refrigeration and allow it to slowly come to room temp before slicing.
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Trim skin/fat – Use a chef’s knife to slice off sections of skin and outer fat before slicing the meat.
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Score the fat cap – Make criss-cross cuts in any remaining fat cap to help the knife glide through smoothly.
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Secure in place – Lock the ham securely into a meat holder with the hoof side facing you.
Now you’re ready to start slicing!
Slicing Technique
Here are pro tips for perfectly thin slices:
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Slice against the grain – Identify the grain of the meat, and slice crosswise across it. This yields the most tender slices.
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Use the entire blade – Utilize the full length of the blade in long, fluid strokes. Don’t saw back and forth.
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Apply gentle pressure – Use very light pressure and let the sharp knife do the work.
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Keep it thin! – Paper-thin slices are ideal. Aim for around 1/16 of an inch.
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Watch your fingers! – Curl fingers under to keep safely out of blade’s path.
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Wipe often – Frequently wipe blade clean with a paper towel to prevent sticking.
Slicing and Serving Tips
Follow these extra pro tips for prosciutto success:
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Chill the ham slightly before slicing to make it easier to cut paper-thin slices.
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Trim all rind and skin first, then flip ham over and slice the meat side.
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Cut a notch in the fat cap to tuck slice ends into so they hold together.
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Serve slices immediately, or layer between parchment paper and refrigerate up to 3-5 days.
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Arrange sliced prosciutto in a single layer on a platter. Don’t pile it up.
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Pair with melon, grapes, figs, roasted veggies, cheese, olives, or drizzle with olive oil and black pepper.
Common Slicing Mistakes
Watch out for these common pitfalls:
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Using a dull knife that tears the meat instead of slicing it.
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Failing to slice against the grain for tender slices.
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Applying too much pressure and ending up with chunks instead of thin slices.
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Not removing skin/fat first leading to uneven slicing.
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Slicing the ham when it’s too cold causing shards instead of slices.
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Leaving the sliced ham out at room temp more than 2 hours before serving.
Frequently Asked Questions
Still have some questions? Here are answers to the most common queries:
What’s the best knife for slicing prosciutto? Go for a long, thin slicing or carving knife. The long, narrow blade makes it easier to slice paper-thin pieces.
Should I use a meat slicer? You can use an electric slicer, but it’s easy to achieve perfect slices with a good manual knife.
How thin should I slice it? Paper-thin, around 1/16 of an inch is ideal. Slices should be transparent and melt-in-your-mouth tender.
What’s the point of the fat cap? Leave a thin strip of fat to maintain moisture and flavor. Trim off any hard, dry areas.
Can I freeze sliced prosciutto? Freezing is not recommended. It affects the texture. Freshly slice what you will use within 3-5 days.
What’s the best way to store it? Wrapped tightly in plastic wrap or parchment paper for up 3-5 days max in the fridge.
Enjoy Paper-Thin Slices
With the right tools, some practice, and these pro tips, you’ll be ready to slice prosciutto ham like an expert Italian butcher. Soon you’ll be able to create beautiful antipasto platters garnished with thin, melt-in-your-mouth prosciutto.
Impress your family and friends with your impressive new slicing skills. You may even inspire some oohs and aahhs when you unveil a platter of perfect pink prosciutto ribbons.
Now grab a glass of bold Italian red wine, gather some crusty bread, olives, cheese and fruit, and get ready to enjoy – la dolce vita! Salute!
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