Always get a rind-on ham . Ironically, you'll actually end up removing the rind, but it's the fat underneath that you want. The fat, along with your glaze, is what will end up caramelising and make a glazed ham the mouth-watering treat we know and love.
If your ham has both the fat layer and skin on top, it's called a rind-on ham. It should be scored through the tough, inedible skin to help render the fat ... |
13 дек. 2021 г. · The rind on a ham is the skin and the layer of fat underneath. You should be able to see just by looking at it whether it still has skin on. |
Оценка 5,0  (10) · 2 ч 50 мин 9 дек. 2019 г. · MUST get rind on – you need to get the ham with the skin on (called the rind) in order to make glazed ham. The rind is that orange rubbery skin ... |
Gently lift rind off in one piece by running your fingers between the rind and the fat. Score the fat, about 1cm deep, in a diamond pattern, taking care not to ... |
Step 1: Remove ham from the packaging. Place ham, rind-side up, on a clean work surface. Pat the rind dry with a paper towel. |
24 дек. 2023 г. · You can remove the skin from the ham, and make "crackling" separately. This is a delicate operation since you want some fat to remain on the ham ... |
Videolar 8 янв. 2015 г. · When you buy a gammon ham it still has the thick rind or skin on it. Once the ham has been simmered (in cola or other liquids) then the skin ... |
11 февр. 2021 г. · I would use it in soup, just like parmesan rind. Or a broth like Dan suggests. I use ham broth for braised greens a lot. |
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