Rind on ham?!
Answers: don't know what the rind on the ham means can you show me a picture of it, I have a boneless cooked ham
There are not too many hams that still have the "rind" attached anymore. The rind
is the pig's skin. Under that
is a layer of fat and under that
is the meat.
The old fashioned way of
curing and smoking was to rub spices onto a whole ham
(which would be a pig's hip.
down to the knee joint.)
This ham was hung in the
smoke house and special
wood was used to flavor the
ham.
Smithfield hams are still
smoked the old fashioned way. they are hung so long that they pretty much dry out.
These are the ones with the
rind still on.
the rind is the outer covering of the ham. it is like the covering on a sausage link.
Think of an orange, the outside is the "rind"...
If there is a thin layer of (skin) on the ham, that's the rind... if it's just pinkish and not cooked looking, then it's already been removed.
It's completely edible, so I wouldn't worry about it...
I can't show you a pic, but it is the tough skin part of the ham, that is not eaten, usually tannish in color. It is the part that is like the skin on a human body.
The rind is the pig's skin.
A ham shank portion almost always has the rind left on, while the butt portion hams are sometimes trimmed of the rind.
Your boneless cooked ham doesn't have the rind, most probably. It'd be the thick, kinda yellowish outer layer, if it was. You can see the pores where the pig's bristles (hair) were. It's tough and chewy, even if well cooked.
the rind is the skin and fat.