Never slice the ham with a serrated knife, this knife only serves us to peel off the skin. Serve the ham in very thin slices instead of squares or chunks. The slices must be so thin that, having cut it, you can see the knife through the ham. Slice it just before serving. A kilo of ham should be sufficient to obtain approximately 100 slices.
For its presentation, it will be placed in a medium or large plate, covering the surface of the plate smoothly and with the utmost care. The slices must be thin, neither very small nor very big. The best size allows us to put the slices into our mouths without biting. All the slices must have their share of intramuscular fat, which will give a touch of juiciness.
The slices of Ham and of the Iberian products in general must be consumed at the recommended temperature for their perfect savouring. A warm temperature is where we can best appreciate their aromas, flavours and bouquets (natural aromas). To achieve this, a few minutes before consumption, the product should be kept at an ideal temperature (approximately 25ºC). If this is not possible, serve the ham on warmed plates.
It is advisable to combine slices of the different parts of the ham on the same plate, thus being able to savour the different tastes of every area of the ham.