Is it possible/advisable to slice deboned Jamon Iberico on a mandoline?

I am intending to purchase some Jamon Iberico, but I am not confident in my ability to use the knife correctly on the jamonera to produce sufficiently thin slices.

I do have a mandoline slicer, which I presume would work for cutting thin slices of jamon. Is it advisable then, to purchase deboned jamon, cut it into chunks (possibly stored in a vacuum pack in a fridge), and slice them on the mandoline before eating? If not, why not?