Initial Trimming and Fat Removal

What happens here

Using a very sharp, flexible slicing knife, begin trimming the ham. The first objective is to remove the outer layer of yellow, rancid fat and mold. This yellow fat is not necessarily bad, but it can impart a metallic taste if left on, especially if exposed to UV light during curing. Continuously shave thin slices of the outer layer until you reach the cleaner, white and pink fat and meat underneath. This process of trimming is important for achieving the desired flavor and presentation of the cured ham. As you get deeper, you'll start to reveal the beautiful marbling and color of the aged meat.

Goal: Remove the outer rancid fat and mold to expose edible meat.