Egret Ham - skin?

7smcb7

I am getting together my first Egret ham for tomorrow. I’ve been paging through old threads and have some comments that one should remove the skin and underlying fat as the paste slides off otherwise. Should I be doing this? Is there a consensus?

1voyager

I don't remove it. Coincidence, I started an Egret ham this morning @ 7:00AM. 

Carolina Q

I've never done one, but the original recipe makes no mention of removing skin or fat.

http://www.greeneggers.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1407

hoosier_egger

I’ll sometimes trim the rind off but leave the fat! I plan on trimming the rind off the ham tomorrow and cross scoring. 

RRP

I have done these many times over the years. What I have found that works best and with the best results is to carefully skim off that hard outer surface of the fat exposing the white fat underneath, but leave as much fat on as I can. Otherwise that "paste" will slide right off when it starts to get heated!

7smcb7

Thanks v much 

7smcb7

Thanks v much 

1voyager