Glazed ham is the easiest holiday centerpiece, but it can be hard to do if you’ve never done it before! This short guide will teach you everything you need to know about Glazed Ham, including how to choose a ham, remove the rind, how much to buy, the ham glaze, how to store it, and what to do with any leftover ham.
It’s the Full RecipeTin Eats Holiday Baked Ham Guide! Use it with your favorite glaze, like my special Maple Ham Glaze or the classic Brown Sugar Ham Glaze.
When preparing a ham for holiday meals or anytime you want to serve this classic pork dish a common question comes up should I remove the rind before baking? The rind refers to the thick rubbery skin surrounding the ham. While not very appetizing on its own, the rind does play a role in the cooking process.
In this article we’ll analyze the pros and cons of removing or keeping the rind on ham prior to baking. You’ll learn what the rind is why it matters, and best practices for getting perfect results either way. Let’s dig into this meaty topic!
What is Ham Rind?
The rind on ham refers to the thick, tough skin that covers the outer layer of the meat. It is generally not eaten as it can be quite rubbery and chewy. Underneath the rind is a layer of fat that should be left on the ham as much as possible.
On some hams sold in stores, the rind and fat layer are left fully intact. For these rind-on hams, the rind helps retain moisture but needs to be removed before carving and eating. With a partial rind ham, the rind at the bottom is left on while the top and sides are trimmed of rind prior to packaging.
Should You Remove the Rind When Baking Ham?
The short answer is yes – it is recommended to remove the rind from ham prior to baking. Here are some of the key reasons why:
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The rind itself is not edible. Leaving it on creates an unpleasantly chewy layer.
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Removing the rind allows glazes, sauces and seasonings to better penetrate the meat.
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A rind can prevent fat from rendering properly, leading to a greasy ham.
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Taking off the rind gives you more control over the final texture.
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Rindless ham is more attractive when served.
However, you will want to leave the fat on as you remove the rind. That outer fat layer bastes the meat while baking for added moisture and flavor.
How to Remove the Rind from Ham
Removing the rind is easy once you know the proper technique. You will need a sharp, thin-bladed knife.
For raw ham:
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Place ham on a cutting board and hold it firmly by the bone.
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Slice top layer of fat, leaving about 1/4 inch of fat.
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Turn ham and make slightly overlapping slices around until all rind is removed.
For cooked ham:
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Make a slit in the rind by the narrow shank end.
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Pull rind gently back; it should come off in one piece.
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Use a knife to remove any remaining bits.
Reasons to Keep the Rind on Ham
Although not generally recommended, some cooks opt to leave the rind on ham during baking. Here are a few reasons why:
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Acts as a natural moisture barrier to prevent drying out.
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Can add crispy, crackling texture when baked at high heat.
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Adds more depth of flavor if using bone for soups or beans.
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Allows you to remove it yourself for presentation.
If baking with it on, be sure to score the rind to increase glaze absorption. Monitor closely to avoid over-crisping.
Baking Tips for Ham With or Without Rind
To ensure moist, flavorful results, follow these tips:
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With rind on, remove before glazing and place fat-side down.
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Without rind, leave fat and add liquid to the roasting pan.
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Use heavy duty foil under ham to catch drips for easier clean-up.
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Bake low and slow, and let rest before carving.
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For carving, use a thin, sharp knife for clean slices.
The Verdict: Remove Rind for Better Baked Ham
When it comes to ham, removing the rind prior to baking has compelling advantages for taste and appearance. The rind itself is inedible and prevents proper moisture distribution and glaze absorption during cooking. Taking it off allows for ideal texture and presentation.
However, if baked properly by an experienced cook, a rind-on approach can work well too. Get comfortable removing the rind from hams and you’ll be ready to bake this delicious entrée anytime for fantastic results!
How to avoid burnt bits
One problem that many people run into is uneven caramelisation of the ham. Some parts brown faster than others, so you end up with burnt bits or under caramelised bits.
But there’s an easy way to ensure your ham is beautifully caramelised all over:
- Level surface means more even caramelization. Use the edge of your baking pan and foil balls to prop up the handle and make the surface as level as possible.
- Foil patches – patch away to your hearts content. If you gently press it on, it will stick well and won’t peel off the caramelization when you take it off. But don’t worry if you do peel some off by accident. The patch will look brand new if you “paint” it with the pan juices.
How much ham to buy
How much ham to buy:
- Six to eight people can eat a 1 kg/2 lb ham with at least one other main dish and sides. So a 5 kg (10 lb) ham is enough for 30 to 40 people, which is about 100 to 130g (3 oz). 4 – 4 oz per person.
- In terms of bone-in weight, 5 people can eat a 1 kg/2 lb ham. A 5 kg (10 lb) ham would feed 25 people, giving each person about 150 g (5 oz) of meat.
I just did a ham on the weekend for a gathering of 35 people with a 5. 5 kg/11 lb bone-in ham leg. We had two other main dishes and side salads, so we had about a quarter of the ham left over.
35 ÷ 5.5 kg = 6.4
(ie 6.4 people per 1 kg / 2 lb of ham with about 1/4 of the half leftover)
Remember:
- People don’t eat huge slabs of ham like they do steak because it’s salty.
- You slice it thinly so less goes further
- Ham is often served with other dishes as part of a larger meal.
- A ham bone that still has meat on it weighs between 750g and 1 kg. 25 kg (1. 5 – 2. 5 lb). I assume it’s about 1 kg.
Also, don’t forget that ham leftovers last for months in the freezer and for a long time in the fridge. You can use them for many different recipes. If you only make ham once a year, make it last!!.
Should you boil a ham before baking?
FAQ
Do you cut rind off ham before cooking?
Do you remove the skin from a fresh ham?
Is it OK to eat ham rind?
Should Ham rind be removed before baking?
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.
Can You bake a ham without rind?
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.
How do you remove rind from a ham?
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.
How do you remove Ham rind from glaze?
This fat melds with your glaze and turns into a beautiful crispy, sticky coating and is DIVINE. Removing ham rind: Cut a line through the skin around the shank end. Insert a sharp knife between the rind and fat and run it along to detach both layers. Using your fingers, gently separate the rind from the fat.