Ham skin, also known as ham rind, is the outer layer of cured pork that covers a ham steak or roast. It’s a thin, leathery layer of fat and skin that forms when a pork leg is cured and smoked to make ham.
Many people trim the skin off and discard it before eating ham believing it to be inedible or undesirable. However, ham skin is entirely edible and enjoyed by many as a delicacy. Here’s a complete guide to ham skin, including whether it’s safe to eat how to cook it, and why you may want to give it a try.
Is It Safe to Eat Ham Skin?
The simple answer is yes Ham skin is totally safe and edible,
It’s made from the same fat and skin that cover the rest of the pig. There are no harmful or toxic substances in ham rind.
The smoking and curing process used to make ham adds flavor and preserves the ham skin, just like the rest of the meat. It does not make the skin unsafe to eat.
So if you enjoy the flavor of ham, there’s no reason not to eat the skin too. It’s just as safe and sanitary as the ham itself.
Why Do People Remove Ham Skin?
Why do so many people cut off the skin of a ham and leave it on the counter? There are a few reasons why this has become common:
Tough Texture – Ham skin can be quite tough and chewy. Many find it unpleasant to bite into and eat. So they remove it for a better textured bite of ham.
Preference for Lean Cuts – Modern health trends favor leaner cuts of meat. Since ham skin is quite fatty, some remove it to reduce the fat content.
Unfamiliarity – Those who aren’t familiar with ham skin may assume it’s inedible. Especially if they’ve always seen it removed from ham.
Appearance – The skin can look unappetizingly wrinkly and may turn some people off from eating it. Even though it’s perfectly safe.
So in short, perceived texture, fat content, and appearance drive many to cut ham skin off. Familiarity and personal taste are big factors.
Is There Any Nutritional Value in Ham Skin?
While ham skin is quite fatty, it does provide some nutritional value:
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Protein – Ham skin contains a good amount of protein. Around 15 grams per 3 ounce serving.
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Vitamin B1 – Also called thiamine. Pork skin contains this important water-soluble vitamin.
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Collagen – The skin is packed with collagen protein, which provides several health benefits.
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Flavors – All the seasonings and smoke flavors penetrate the skin, giving it quite a punch of taste.
So while ham skin may not be the most lean or nutritious part of the pig, it does provide some protein, vitamins, collagen, and lots of added flavor.
How Should You Cook Ham Skin?
Ham skin can be enjoyed in a few different ways:
Fry It Up Crispy
Frying is probably the most popular preparation method. It yields deliciously crispy, crackly, salty ham rind chips.
To fry:
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Cut the skin into strips, chunks, or small pieces. Pat dry thoroughly.
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Heat a skillet with about 1/4 inch oil over medium-high heat.
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Fry the skin pieces in batches. Turning occasionally until browned and crispy.
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Drain on paper towels and sprinkle with salt if desired.
Simmer Into Collagen-Rich Bone Broth
Adding ham skin to bone broths and stocks is an excellent way to utilize it.
As the skin simmers for hours, it releases collagen, gelatin, and pork flavor into the broth. This makes the broth extra nutritious and delicious.
Follow your favorite bone broth recipe, tossing in raw or cooked ham skin, meat, and bone scraps if available. Simmer for at least 6 hours, then strain out the solids.
Bake It On Top of Ham
For a classic baked ham, just leave the skin on. Score the skin diagonally before baking.
The skin will get beautifully browned and crisp on the outside edges. But remain chewy and fatty on the underside next to the meat.
If desired, you can remove some of the fat layer after baking to reduce the fat content. Leaving just the tasty, seasoned skin behind.
Toss It Into Soups, Beans, and Greens
Cut ham skin into small pieces or strips to simmer into soups, bean dishes, and braised greens.
It will impart nice smoky pork flavor and collagen-rich body. Just remove the skin pieces after cooking if you don’t want to eat them.
What Does Ham Skin Taste Like?
When prepared properly, ham skin lives up to its reputation as a salty, intensely-flavored delicacy. Here’s a full run-down of ham skin’s taste and texture:
Crispy fried – This preparation yields a crisp texture with concentrated hammy, salty, smoky flavor. Almost like bacon crossed with pork rinds. Addictively delicious to ham lovers.
Chewy baked – Fresh from the oven, the skin is chewy, withrendered fat keeping it moist and flexible. The flavor is very porky and salty, dominating any ham or seasoning flavors.
Simmered/braised – Low moist heat turns the skin unctuously soft and melty. But it still retains a distinctly porky flavor and mineral saltiness.Collagen gelatinizes into the surrounding broth or sauce.
Cold sliced – Sliced cold along with ham, the skin is quite tough and chewy, with intense salty flavor. Not very enjoyable to eat cold for most.
Who Enjoys Eating Ham Skin?
While ham skin is not appreciated universally, it certainly has a dedicated fan base who seek it out as a special treat:
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Southern U.S. – Traditional Southern cooks make use of every part of the pig, including ham skin. It’s frequently found crisp-fried, baked, or simmered into beans and greens.
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Europe – Many European food cultures also eat ham skin. Especially when ham is a specialty like in Spain, Germany, and Italy.
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Hawaii – Kalua pig cooked in underground pits includes the skin, which is considered a delicacy. Ham skin is also enjoyed.
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Philippines – Crispy pata fried pork knuckles with skin attached are popular. They also cure and fry ham skin into chicharon.
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Paleo/Keto – Those following low-carb, high-fat diets often embrace ham skin for its fat content and as a substitute for regular chips.
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Frugal Cooks – Making use of ham skin cuts down on food waste. The skin adds flavorful fat and collagen to dishes.
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Adventurous Foodies – Some people enjoy ham skin simply for its intense porky flavor and interesting texture when cooked properly.
Should You Remove Ham Skin Before Cooking?
Whether or not to remove ham skin before cooking comes down to personal preference:
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Leave skin on for flavors and moisture during roasting or baking. Then remove after if desired.
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Take skin off if you know you won’t eat it. Use it for broth or discard.
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If you want to eat the skin, by all means cook it with the ham and enjoy it!
There’s really no right or wrong choice. Just consider how you want to use (or not use) the ham skin and prepare it accordingly.
How to Store Leftover Ham Skin
Like any meat product, ham skin is perishable and needs proper storage. Here are some tips:
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Refrigerate promptly in an airtight container. Use within 3-4 days.
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Freeze for longer storage. Lay flat in freezer bags or vacuum seal if possible. Will keep 2-3 months.
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Fully cooked skin can be frozen. Raw skin should be cooked before freezing.
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For crispy fried skin, store in an open container at room temp up to 8 hours. Keeps crispy texture.
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Don’t store ham skin at room temp for more than 2 hours. To avoid bacteria growth.
Ready to Try This Porky Treat?
Ham skin may look unappealing and get discarded by many. But when prepared properly, it offers a supremely porky, salty, crispy treat that ham lovers crave.
Next time you cook a ham, try baking or frying up the skin. Add it to beans or broth for flavor. Or just nibble on it as a snack.
This humble pork byproduct rewards an open mind with its rich taste and enjoyable crunch. So consider taking a crack at ham skin…your taste buds might just thank you!
Benefits of Using Ham Rind
Using ham rind in cooking offers several benefits, including:
- Flavor Enhancement: The ham rind gives food a rich, smoky flavor that makes it taste better overall.
- Texture: The ham rind gets soft when it’s cooked and gives soups, stews, and other dishes a satisfying texture.
- Waste Reduction: Using the ham rind in cooking saves food by using a ham part that would have been thrown away otherwise.
The ham rind is a flavorful and flexible food that can be used in many creative ways in the kitchen. The ham rind is a useful tool for any cook, whether they want to add depth of flavor to soups and stews or make a crunchy snack. You should use the tasty and useful ham rind in your cooking the next time you use ham. Tell us what you think and if you have any questions about what a ham rind is in the
Understanding the Delicious and Versatile Ham Rind
You can cook and eat ham from many different parts of the pig. These parts can be used to add flavor and texture to different dishes. The ham rind is one of these parts. It is a tasty and useful part of the ham that can be used in many creative ways.
How to skin and glaze a ham
FAQ
Do you eat the outer layer of the ham?
Should I keep the ham skin?
Can you eat the skin off a ham hock?
Is Ham rind edible?
Top Tip: Just remove the rind and leave as much of the fat on as you can. Fat = sticky glaze! This part is easy – the skin WANTS to come off! Your ham will come with a thick, rubbery skin which is called the rind. The rind is not edible, even once cooked (it’s thick and chewy and just really not nice!).
Can you eat ham hock without skin?
When serving ham hock without the skin, it’s best to chop the meat into small pieces and add it back into the soup or dish you’re making. Alternatively, you can remove the skin, discard any excess fat, and put it under the broiler until it’s golden and crisp. Cut the skin into small strips and serve it sprinkled on top of the dish.
Do hams need rind?
You need rind because the fat under the skin is what becomes sticky and golden once basted with ham glaze. If ham has no rind, it won’t have the fat layer so you can’t get a sticky glaze; Get smoked ham – it has better flavour than unsmoked ham. The label will say if it’s smoked (it will say nothing if it is not smoked); Whole or half ham?
Is Ham a good meat?
The meaty parts require a lot of cooking to become palatable and are often slow-cooked with soups and vegetables, where the collagen and fat can dissolve and impart a savory and smoky taste exclusive to the cut of meat. Ham is full of protein and iron, but can also be very high in sodium, so be careful when adding salt to your dish.