- Joined
- Feb 24, 2013
- Location
- Port Charlotte, Florida
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:
Out of the brine
Top view of skin
What would you do?:doh: