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  1. #1
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    4,642

    Default Ham, Leave skin on or off

    Planning on doing a ham for Thanksgiving on the Performer at around 230* to 250*. Should I take the skin off or leave it on. If I take the skin off do I take it off at the beginning or wait until I start glazing.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    9,210

    Default

    I would leave the skin on and score it with diagnal cuts then maybe put some cloves in the cuts. Season as you like or just leave it plain. If you are a glazed ham person then glaze toward the end of the cook.

    Personally I don't use glaze on my hams, but lots of folks do. SmokyOkie has one that he really likes and I've tasted it and it is very good.

    I'm sure others will have opinions too. Good luck with the ham and may it be ten times better than any turkey on the planet.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,970

    Default

    Depends on the cut of ham. Some will be inedible ( tough).

    I like to take it off.

  4. #4
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    9,210

    Default

    Silly Okie - cook it with the skin on it keeps the ham moist. Slice the ham and the user can trim off the tough outter edge. Or if you feel the need trim it off as it is sliced.

    Just my opinion - but mostly fact. Either way is fine though. Just seems like unnecessary work to me, but I'm a simple kinda cook.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,970

    Default

    I like the glazed fat that is under the rind. You can't do that if you leave the rind on.

    The fat is the best part of the ham.

    Most premium hams come with the rind removed.

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