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Unread 11-28-2012, 03:09 PM   #9
smokiefrank
Looking for a meat flute to smoke.
 
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Piercing the skin doesn't hurt, but don't score it because when it's cooked and cooled you will take it off whole and save it to put back around the ham while it's in the fridge wrapped in a damp towel. A good use for the rind when you get down to using the last of the ham is to throw it in a pot for flavoring some ham and pea soup. It won't be good to eat though, just flavoring.
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