This may be a dumb question: is this a skin-on or skin-off ham situation? My boujie, local ham is skin on. If I should remove the skin, any tips. Thank you!
Mine also came with it's 'rind' still on. All internet research told me to cut it off prior to rubbing spices on.
This may be a dumb question: is this a skin-on or skin-off ham situation? My boujie, local ham is skin on. If I should remove the skin, any tips. Thank you!
Mine also came with it's 'rind' still on. All internet research told me to cut it off prior to rubbing spices on.