Second guessing myself now! Fark PrOn

I've been wet curing this ham now for a week and I pulled it out and immediately thought...What an A$$ I am. I left the skin on and I probably should have trimmed it off. I am looking for a crispy skin bark. Being that this is the first time I have done a ham and am starting to second guess myself. Has anyone else smoked one of these and left the skin on? I know when I do a whole hog I always leave the skin on and use a method similar to a spatchcock. I split the hog and tie it to a grill and cook it in my Caja China. The crispy skin is great. But maybe not the same with a ham. I am debating whether to trim it off tomorrow morning before I put it in the cooker or to smoke it and then finish it hot to crisp up the skin.

Out of the brine


Top view of skin



What would you do?:doh:

Whew, I am not crazy then. Well yes I am but in a kinda crazy way! Thanks

boogiesnap said:

country or city cured?

HT, you'll be good to go i'm sure, but did you inject?

either way, smoke it, peel the skin off midwayish, and hit with some glaze to finish.

Click to expand...

Thanks man, No, I didn't inject. My wife wanted a lo salt flavor similar to a boiled ham. She's Belgian and she loves the Black Forest type hams from Germany.

Ah so......because of the skin. Thanks, slowly thing start to sink in...:wink: