Ham Holders

Aracena model tilting rotating ham holder - Ham and Knives - - 2 Aracena model tilting rotating ham holder - Ham and Knives - - 2 2
Ham Holders

Aracena rotating tilting ham holder

Jamoneros Abellán
JAMONERO-ARA-BASC-ABE
Natural beech Haya L. Wenge Round Iroco
€185.00
The Aracena Professional ham holder from Jamoneros Abellán is a high-performance tool for those looking for comfort, total control and impeccable presentation in the cut of ham. Its robust and elegant structure incorporates a patented 360° swivel and tilting system, which allows the ham to be positioned at any angle effortlessly. Ideal for cutting...
Aracena model rotating ham holder - Ham and Knives - - 1
Ham Holders

Aracena rotating ham holder. Abellán ham holders

Jamoneros Abellán
JAMONERO-ARACENA-ABE
Natural beech Haya L. Wenge
€130.00
The Aracena fixed rotating ham holder from Jamoneros Abellán is the perfect balance between traditional design and modern technology. With its 360° rotating head, this stand allows you to turn the ham without having to let go, facilitating more comfortable, faster and safer cuts. Designed for enthusiastic slicers, professional kitchens and ham lovers...
Geovany Elite Abellán Model Ham Holder - Ham Holders and Knives - - 3
Ham Holders

Geovany Elite Abellán Model Ham Holder

Jamoneros Abellán
JAMONERO-GEOVANI-ABE
Round Oak and "V" APM500 Black granite and chrome "V" Round Iroco and "V" in APM
€345.00
The Geovany Elite ham holder from Jamoneros Abellán represents the pinnacle of innovation and experience in the art of ham cutting. Designed for professional cutters and training academies, it is the preferred choice for experts such as Geovany Almanza, master cutter and ambassador of our brand. Its structure combines robustness, elegance and functional...

Frequently asked questions about Ham Holders

What is a jamonero and what is it used for?
A jamonero is the support where the ham or shoulder is placed to cut it comfortably. Its function is to hold the piece firmly, in the right position and height, so that the cutter can handle the knife safely and obtain good slices. A good jamonero stabilizes the piece, prevents it from moving during cutting, and allows for changing position when switching sides. It is an essential accessory for cutting ham at home, as cutting without it is dangerous and inefficient.
What types of jamoneros exist?
There are several types depending on design and material. Basic wooden jamoneros with a rectangular base, the most economical. Jamoneros with a round base and rotating stem, very useful because they allow you to turn the piece without having to remove it. Folding jamoneros, ideal for storage when not in use. Professional stainless steel jamoneros, sturdy and durable, used in gastronomy. Designer jamoneros made of fine wood, designed to integrate decoratively into the kitchen. For occasional domestic use, a basic wooden one suffices; for frequent use, it's worth investing in one with a rotating base.
What characteristics should a good jamonero have?
Stability above all: the base should be heavy and non-slip. Firm grip: the attachment system of the hoof (clamp, screw, clip) should hold the piece securely, without moving while cutting. Ability to rotate the piece, ideal for changing sides without disassembling everything. Resistant materials: hard wood like beech or oak for private use, stainless steel for gastronomy. Size appropriate to the piece you are going to cut (whole ham, shoulder, boned…). And of course, easy to clean.
Is the same jamonero suitable for both ham and shoulder?
Almost always yes, but with nuances. Standard jamoneros usually accept both ham and shoulder. However, the shoulder is smaller and slightly differently shaped, so the fastening system must be adjustable to its size. Some jamoneros have a specific clamp for the shoulder (shorter) or universal systems that accept both. For boneless hams and shoulders, there are specific jamoneros with a flat base instead of a clamp, as there is no hoof to hold. Always check the measurements before buying.
How to correctly place the ham in the jamonero?
For a whole ham, it is usual to start with the hoof up to access the maza (the meatier side) if you intend to consume it in a few weeks. If you will take longer to consume it, it's better to start with the babilla (hoof down), which dries out faster. The hoof should be securely held in the clamp, with the ham in a stable position and at a comfortable height for cutting (ideally, the piece at hip level when standing). Change sides only when you have thoroughly exhausted the first.
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