Tips for plating ham

Food enters first through the eyes, and that is universally true. Ham, if it is already irresistible, if it is plated correctly, will not go unnoticed. It seems easy, but it is not just cutting the slices and leaving them on a plate.

The temperature at which we eat the dish is a very important factor. If the ham is between 20 and 25 degrees, its characteristics will be intensified and all its aromas will be released.

Apart from the temperature of the ham, the temperature of the dish where we are going to eat it is also significant. Ideally, it should be at room temperature.

If it is sliced, we will have to open it about fifteen minutes before eating it.

For the ham to stand out, a fundamental aspect is the colour of the plate. Light and whitish colours will achieve a greater tonality and contrast, making the product more striking.

If the plate is simple, without decorations or drawings, we will ensure that the diner is not distracted and the ham will capture all the attention.

The slices should be thin, about four to five centimeters, and we must have a perfect and defined cut.

The cuts should be as similar as possible to create visual balance.

However, in our online store you can find sliced ​​dishes to make this task easier.

In addition, we will try to overlap the slices a little to give visual perfection and make it easier to pick them up.

The slices should be placed from the outside to the inside, placing the bacon part towards the centre of the plate.

Although there are many people who are in favour of removing the bacon from each slice, we prefer to leave it.

This is because of the flavour it brings, accentuating its nuances.

We have already given you all our tips for plating your ham in the best way. Now all you have to do is practice. Cheer up!