Ham is a popular meat that is enjoyed all around the world. Whether it’s a holiday feast or a simple sandwich, ham is a versatile ingredient that can be used in many different ways.
However, when it comes to preparing ham, there’s one part that often gets overlooked – the rind. This thick layer of skin that surrounds the ham is often discarded, but did you know that it has a rich flavor and can be used in many different recipes?
In this article, we’ll take a closer look at what ham rind is made of and how you can use it to add flavor to your meals. So, let’s dive in and discover the delicious possibilities of this often-overlooked part of the ham!
What Is Ham Rind Made Of?
Ham rind, also known as ham skin, is the thick layer of skin that surrounds a ham. It is made up of a combination of skin and fat, which helps to protect the meat during the cooking process. The rind is typically left on the ham during cooking to help retain moisture and flavor, but it is not meant to be eaten.
The texture of ham rind can vary depending on how it is cooked. When cooked properly, it can be crispy and flavorful, but if overcooked, it can become tough and chewy. This is why many people choose to remove the rind before serving the ham.
What Is Ham Rind?
Ham rind, also referred to as ham skin, is a thick layer of skin and fat that surrounds a ham. The rind is typically left on the ham during cooking to help retain moisture and flavor, but it is not meant to be eaten. It is important to note that the rind and fat layer on top of the ham are two separate things. While the fat layer can be left on to create a sticky glaze when cooked, the rind must be removed before serving.
To remove the rind, one can cut through it all around the top of the bone handle, then cut from the face of the ham down to the cut made at the top of the bone handle. A small knife can then be run under the skin all along the face of the ham. One can then place their fingers under the skin and run them back and forth while pulling back. Most of the skin should come off in one piece, but if it doesn’t, one can peel off the rest using a combination of a knife and hands.
The texture of ham rind can vary depending on how it is cooked. When cooked properly, it can be crispy and flavorful, but if overcooked, it can become tough and chewy. Some people choose to remove the rind before cooking or freeze it for later use in dishes like mongo beans. Others may feed it to their pets or discard it altogether. Regardless of what one chooses to do with it, ham rind remains an important part of a whole ham and should be handled with care during preparation.
How Is Ham Rind Prepared?
Preparing ham rind can be done in various ways depending on the desired outcome. One method is to remove the rind before cooking the ham, while another is to leave it on and trim it at the end of cooking. If left on during cooking, the fat and rind will be easier to trim and will provide for a more moist ham.
To remove the rind before cooking, a sharp knife can be used to make downward slices through the fat, leaving approximately 1/4-inch of fat as you trim. The ham should be held in place, standing upright, by holding onto the bone and applying pressure. After each slice, the ham should be turned slightly and another cut made, slightly overlapping the previous cut. This process should continue until the entire rind has been trimmed.
If the rind is left on during cooking, it can be removed after cooking by using a small sharp knife to cut a zig-zag pattern around the shank end of the ham. The knife should then be run around the edge of the ham rind. With fingers, gently pull the skin back from between the fat layer and skin, taking care not to remove any fat. Once removed, score the fat with a sharp knife about 1cm deep in a diamond pattern, being careful not to cut into the meat. This process helps the glaze adhere to the ham better and creates a more flavorful end result.
Ultimately, how ham rind is prepared depends on personal preference and desired outcome. However, it is important to remember that ham rind is not meant to be eaten and should be removed before serving.
Nutritional Value Of Ham Rind
While ham rind is not meant to be consumed, it does contain some nutritional value. According to the USDA National Nutrient Database, a 100-gram serving of ham rind contains approximately 544 calories, 47 grams of fat, and 30 grams of protein. It also contains small amounts of vitamins and minerals such as calcium, iron, and potassium.
However, it is important to note that ham rind is high in saturated fat and cholesterol. Consuming too much saturated fat and cholesterol can increase the risk of heart disease and other health problems. Therefore, it is recommended to limit the consumption of ham rind and other high-fat meats.
Culinary Uses Of Ham Rind
While the rind of a ham may not be suitable for consumption, there are several culinary uses for it. One popular use is to add it to bone broth or soup. The rind, along with any leftover fat and bone, can be simmered in water to create a rich and flavorful broth that can be used as a base for soups or stews.
Another use for ham rind is to render it down into a type of cooking fat. The rind can be diced up and cooked in a pan until the fat has melted out, leaving behind crispy cracklings. This rendered fat can then be used to cook other dishes, adding a delicious ham flavor to the dish.
Ham rind can also be used as a seasoning agent. Some people like to add it to beans or greens for added flavor, while others will use it in place of salt in certain recipes. The rind can be dried out and ground into a powder, which can then be used as a seasoning for meats or vegetables.
Finally, some people will bake the ham rind in the oven until it becomes crispy and then use it as a snack or garnish. Sprinkled with salt or other seasonings, crispy ham rind can add a crunchy texture and savory flavor to any dish.
Recipes Featuring Ham Rind
Despite the fact that ham rind is not typically eaten, it can still be used in a variety of recipes to add flavor and texture. Here are a few recipes to try using ham rind:
1. Ham Broth: Instead of throwing away the ham bone and rind after cooking, use them to make a flavorful broth. Simply simmer the bone and rind in water with some vegetables and herbs for several hours, then strain and use the broth in soups or stews.
2. Ham and Bean Soup: Add chopped ham rind to a pot of simmering beans to infuse them with flavor. The rind will soften as it cooks, adding a rich, smoky taste to the soup.
3. Ham Fried Rice: Use diced leftover ham and chopped ham rind to make a delicious fried rice dish. The rind will add a crispy texture and savory flavor to the dish.
4. Ham Quiche: Line the bottom of a quiche crust with chopped ham rind before adding the egg mixture. The rind will create a flavorful base for the quiche, adding depth and richness to the dish.
5. Ham and Cheese Croquettes: Mix chopped ham rind with mashed potatoes, cheese, and breadcrumbs to make crispy croquettes. The rind will add a smoky flavor and crunchy texture to the croquettes.
These are just a few ideas for using ham rind in your cooking. Don’t let this flavorful part of the ham go to waste – try incorporating it into your favorite recipes for an extra burst of flavor.
Tips For Working With Ham Rind
If you choose to leave the rind on your ham during cooking, there are a few things to keep in mind:
1. Removing the rind: Before cooking, it is important to remove any packaging or netting from the ham. Then, using a sharp knife, make a zig-zag pattern around the shank end of the ham, about 10cm from the bone. Run the knife around the edge of the ham rind and use your fingers to slowly separate the skin from the fat layer. Take it slow and be careful not to remove too much fat.
2. Scoring the fat: Once you have removed the skin from the ham, use a sharp knife to score the fat in a diamond pattern, about 1cm deep. Be careful not to cut into the meat.
3. Glazing: Scoring helps the glaze adhere to the ham better and gets in between all those score marks to create a stickier, more flavorful end result. It also looks great for presentation.
4. Cooking: When cooking with rind-on ham, place it cut-side down in a baking pan and cover it with foil or use a baking bag to help retain moisture. You can also add a little bit of liquid, like wine or water, to the bottom of the baking pan for some additional moisture.
By following these tips, you can ensure that your rind-on ham is cooked to perfection and has a delicious crispy rind that complements the juicy meat inside.
