The area chosen for slicing must be clean, safe and easy to work in.

The ham stand must be placed at the right height for the person's hand, and be perfectly flat and stable before starting to slice. The ham stand is essential for slicing a ham properly and safely; it must hold the piece firmly and not allow slipping of any kind.

The knife is very important.

It is important to use a ham slicing knife (long and flexible) to slice the meat.

Other knives that may be used are:

• A serrated knife to remove the skin.
• A pointed knife (small and light, with a short, sharp blade) with which we can make precise cuts in the most difficult areas and cut around the bones. This also prevents spoiling the slicing knife by using it in areas that are difficult to cut.

It is essential to have a sharpening steel or whetstone to keep the knives as sharp as possible, as this is essential for making clean cuts effortlessly.

Tongs allow us to present the slices with precision and professionally.