Holiday Gift Guide

Start with a world-class cured ham, add a sharp knife for easy slicing, and pretty soon your party will rival the most popular tapas bar in Spain.

By Bon Appétit

November 19, 2012

Holiday Gift Guide Holiday Ham Tools Bon Apptit

Start with a world-class cured ham, add a sharp knife for easy slicing, and pretty soon your party will rival the most popular tapas bar in Spain.

1. Get a Leg Up

Serving a whole bone-in ham may seem ambitious, but trust us: You'll be a hero to your meat-eating friends--at least 30 of them! American country ham and prosciutto are great, but we're partial to the Spanish variety. (Fermín mountain-cured Serrano ham, 16-18 lb., $325; latienda.com)

2. Take a Stand

You'll need a proper wooden stand like this one to anchor the leg for slicing. In the event you have leftovers, store the ham in its holder in a cool, dry place for several weeks. Here's how: Cover ham with a kitchen towel or cheesecloth. Wipe off any mold with a cloth dipped in vegetable oil. (Swivel-grip jamón holder with knife, $199; latienda.com)

3. Slice it RightArm yourself with the right knife--and a little slicing know-how. The ideal blade is sharp, thin, and flexible. Unlike with prosciutto, you want to cut Spanish ham in small, rectangular pieces. (Arcos 9" professional ham-cutting knife, $49; hamlovers.com)

4. My Sherry, AmorHam and Sherry are made for each other. Forget the sweet stuff and open a bone-dry bottle that cuts through the salty richness of the pork fat. (Amontillado Seco "Sacromonte 15 Años" from Bodegas Valdivia, $29)

Call in the Extras"Take a tip from tapas bars and pair the ham with Spanish goodies like Manchego cheese and olives. It's all you need for an unforgettable centerpiece with minimal effort." --Chef Jose Garces, Amada, Philadelphia

(Illustrations by Claire McCracken)

See the 2012 Holiday Gift Guide