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!
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!
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.