Ham is a classic holiday staple that many of us look forward to enjoying with family and friends. But when it comes to preparing a ham, there are a few questions that often come up.
One of the most common is whether or not to remove the rind before baking. The rind is the thick, rubbery skin that surrounds the ham, and while it’s not very palatable, it does serve a purpose.
In this article, we’ll explore the pros and cons of removing the rind from ham before baking, and provide some tips for how to do it properly.
So, let’s get started!
Do You Remove The Rind From Ham Before Baking?
The short answer is yes, you should remove the rind from ham before baking. The rind is not edible and can prevent the glaze from penetrating the meat, resulting in a less flavorful and less attractive ham.
However, it’s important to note that you should leave as much of the fat on as possible. The fat helps to keep the ham moist and adds flavor, and it also creates a sticky glaze when baked.
To remove the rind, use a small sharp knife to slice through the skin around the shank to release the skin from the shank completely. Then, score down each side of the ham and across the top, making sure to only cut through the rind and not into the fat. Starting at the top of the ham, use your fingers to gently pull the rind back. Do this slowly as it will lessen the chance of pulling off any fat. The rind should come off in one piece.
What Is The Rind On Ham?
The rind on ham is the thick, rubbery skin that surrounds the meat. It is not edible and can be tough and chewy even after cooking. Butchers leave the rind on hams to help retain moisture during baking and to give novice cooks a margin of error. However, removing the rind before baking allows the glaze to penetrate the meat for a more flavorful and attractive ham.
Beneath the rind is a layer of fat that should be left on as much as possible. The fat helps to keep the ham moist and adds flavor, and it also creates a sticky glaze when baked. When purchasing a ham, you may come across rind-on hams, which have both the fat layer and skin on top. In this case, the tough skin should be scored to help render the fat underneath before carving off the skin and fat layer and slicing the meat.
To remove the rind before cooking, hold the ham in place by applying pressure to the bone and using a sharp knife to make downward slices through the fat. Leave approximately 1/4-inch of fat as you are trimming, turning the ham after each slice and slightly overlapping the previous cut. Continue to trim around the entire ham until all the rind is removed and the layer of fat is the desired thickness.
To remove the rind after cooking, use a small sharp knife to slice through the skin around the shank to release it completely from the meat. Score down each side of the ham and across the top, making sure to only cut through the rind and not into the fat. Starting at the top of the ham, use your fingers to gently pull back on the rind until it comes off in one piece.
Reasons To Remove The Rind Before Baking
There are a few reasons why it’s important to remove the rind before baking ham. First and foremost, the rind is not edible and can be tough and chewy, making it unpleasant to eat. Removing the rind will also allow the glaze to penetrate the meat more easily, resulting in a more flavorful and attractive ham.
Another reason to remove the rind is that it can prevent the fat from rendering properly. If the rind is left on, it can create a barrier that traps moisture and prevents the fat from melting away. This can lead to a greasy, unappetizing ham.
Finally, removing the rind will give you more control over the texture of the ham. If you leave the rind on, it can create a tough outer layer that may not be to everyone’s liking. By removing the rind, you can ensure that the ham has a more tender and juicy texture.
Reasons To Keep The Rind On While Baking
While it is recommended to remove the rind from ham before baking, there are some reasons why you may want to keep it on. Firstly, the rind can act as a protective layer for the meat, preventing it from drying out during the cooking process. Secondly, the rind can add a crispy texture to the outside of the ham when baked at high temperatures. Finally, if you plan on using the ham bone for soup or stock, leaving the rind on can add extra flavor and depth to your broth.
However, if you do choose to keep the rind on while baking, make sure to score it lightly with a knife to allow the glaze to penetrate and flavor the meat. Additionally, keep an eye on the ham while baking as the rind may become too crispy and tough if left in for too long. Ultimately, whether or not to keep the rind on while baking is a matter of personal preference and cooking style.
How To Remove The Rind From Ham
Removing the rind from ham is an important step in preparing it for baking. The rind is the thick rubbery skin that surrounds the ham, and it is not edible. Leaving it on can prevent the glaze from penetrating the meat, resulting in a less flavorful and less attractive ham.
To remove the rind, you will need a small sharp knife. Begin by slicing through the skin around the shank to release the skin from the shank completely. Then, score down each side of the ham and across the top, making sure to only cut through the rind and not into the fat.
Starting at the top of the ham, use your fingers to gently pull the rind back. Do this slowly as it will lessen the chance of pulling off any fat. The rind should come off in one piece. If it doesn’t, use a combination of your knife and hands to peel off the rest.
It’s important to leave as much of the fat on as possible when removing the rind. The fat helps to keep the ham moist and adds flavor, and it also creates a sticky glaze when baked.
If you are trimming the rind before cooking, hold the ham in place by holding on to the bone and applying pressure. Using a sharp knife, make downward slices through the fat, leaving approximately 1/4-inch of fat as you are trimming. Turn the ham after each slice and make another cut, slightly overlapping the previous cut. Continue to turn and slice until you have trimmed around the entire ham.
If you are trimming after cooking, using a sharp knife, make a slit in the rind and begin trimming parallel to the surface of the ham. Trim rind and fat at the same time, leaving approximately 1/4-inch layer of fat. Check the thickness of the layer of fat by gently inserting the tip of the knife into it. If it is deeper than desired thickness, trim additional fat off.
Tips For Baking Ham With Or Without The Rind
Whether you choose to bake your ham with or without the rind, there are some important tips to keep in mind to ensure a delicious and moist end result.
If you decide to leave the rind on during cooking, make sure to remove it before glazing. This will allow the glaze to penetrate the meat and create a delicious flavor. To remove the rind, follow the steps mentioned above.
When baking ham without the rind, be sure to leave as much of the fat on as possible. This will help keep the ham moist and flavorful. To bake without the rind, place the ham cut-side down in a baking pan and cover with foil or a baking bag. You can also add a little bit of liquid, like wine or water, to the bottom of the pan for additional moisture.
It’s important to note that whatever method you choose, be sure to line your pan with heavy-duty foil before baking. This will prevent your glaze from hardening onto your pan and making clean up difficult.
When it comes time to carve your baked ham, use a sharp knife with a long, thin blade for best results. And don’t forget that leftover ham bone can be used to flavor soups and bean dishes.
By following these tips, you can create a delicious and moist baked ham that will be sure to impress your guests.
