To open, use kitchen shears and cut along the seal of the plastic. Remove the Petit Jambon de Paris from plastic and drain excess cooking juice and gelatin. Using a very sharp slicer, slice the Petit Jambon de Paris with the skin on. To slice without the skin, use a sharp knife and make a 1/4" cut from one side of the skin to the other. Pull the loosened piece of skin away and slice the Petit Jambon de Paris on the slicer. For optimal conservation, wrap in plastic film and refrigerate between 35 and 40 F.