Glazed ham is the easiest holiday centerpiece, but it can be hard to do if you’ve never done it before! This short guide will teach you everything you need to know about Glazed Ham, including how to choose a ham, remove the rind, how much to buy, the ham glaze, how to store it, and what to do with any leftover ham.
It’s the Full RecipeTin Eats Holiday Baked Ham Guide! Use it with your favorite glaze, like my special Maple Ham Glaze or the classic Brown Sugar Ham Glaze.
To Rind or Not To Rind? Everything You Need To Know About Removing Ham Rind Before Baking
As the holidays approach, many home cooks look forward to baking a beautiful glazed ham as the centerpiece of festive meals But when it comes to preparing the ham, one key question always comes up – should you remove the rind before baking or not? The rind is the thick, rubbery skin that surrounds the ham. While not edible, it does serve a purpose. So what’s the right approach when it comes to rind on or off? This comprehensive guide will walk through everything you need to know about removing ham rind prior to baking so you can serve up a perfect holiday ham.
What is Ham Rind?First let’s cover the basics. The rind on a ham is the thick opaque skin that encases the outer layer of fat and meat. It provides protection for the ham during processing and storage. Rind has a tough, rubbery texture that does not become tender when cooked. The fat underneath the rind, however, renders and bastes the meat during baking for added moisture and flavor.
Should You Take Off the Ham Rind Before Baking? Different experts have different ideas, but most say that the rind should be taken off before baking. Here are some of the main benefits of rind removal:
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The rind is inedible. Leaving it on creates an unpleasant chewy texture around the ham exterior.
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By taking off the rind, glazes, sauces, or seasonings can get deeper into the ham, giving it more flavor.
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Eliminating the rind gives you better control over the final texture of the ham exterior.
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Without the rind, the fat can render more efficiently to baste the meat.
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A rind-free presentation is more visually appealing with glaze coating the meat.
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It improves ease of carving and serving the ham.
Reasons Some Leave Rind On During Baking
While rind removal is recommended, some cooks do opt to leave it on during baking for these reasons:
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Acts as a protective barrier to keep moisture in during cooking.
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Can provide a crispy texture when cooked at high heat.
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Adds more depth of flavor if using bone for broth.
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Gives a margin of error for less experienced cooks.
If leaving rind on, score it before baking so glaze and moisture can penetrate. Watch closely during baking as it can toughen or burn. Remove rind after baking if needed.
How to Remove Ham Rind
Removing the rind is easy with the right technique. You’ll need a sharp, flexible knife.
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Cut around shank to release rind.
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Score surface by cutting criss-cross pattern through rind, not meat.
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Start peeling rind by loosening it from the cut shank end.
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Use fingers to gently pull rind back, following your scored lines.
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Work slowly to avoid pulling off too much fat.
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Use knife to remove any remaining bits.
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Leave as much quality fat intact as possible.
Key Considerations When Removing Rind
Focus on these points for ideal results:
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Try to leave at least 1⁄4 inch of fat to protect meat.
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Pull rind back gently to avoid fat loss.
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Use a flexible knife to ease under rind if needed.
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Work on a large cutting board or tray to catch drips.
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Refrigerate ham after rind removal until ready to bake.
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Trim any residual fat after baking if needed.
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Save bone and rind for adding flavor to beans, soups, stock.
Pro Tips for Baking Ham Without Rind
Baking a rind-free ham requires a little special care. Follow these expert tips:
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Place ham cut-side down in pan to shield exposed meat.
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Add a small amount of liquid like wine or broth to the roasting pan.
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Keep basting to a minimum to avoid washing away glaze.
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If glazing, do so only during last 30 minutes.
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Cover with foil and remove for last 15 minutes to caramelize glaze.
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Use a thermometer to ensure ham reaches 140°F internally.
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Allow ham to rest at least 10-15 minutes before carving.
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Carve across the grain for tenderest texture.
Serving Suggestions for Rind-Free Baked Ham
A beautiful baked ham makes a stunning centerpiece. Here are some serving suggestions:
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Garnish platter with fresh herbs, fruits or edible flowers.
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Accompany with traditional sauces like mustard, cranberry or pineapple.
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Offer a selection of artisan breads, biscuits or rolls.
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Let guests self-serve by providing a carving knife and fork.
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Slice ham as thin as possible to maximize each portion.
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Pair ham with classic side dishes like scalloped potatoes or roasted vegetables.
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Pile sliced ham on biscuits for an easy appetizer.
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Send leftovers home with guests by packing slices or chunks into containers.
Get Creative with Leftover Baked Ham
Leftover baked ham stays fresh for up to a week refrigerated. Here are some delicious ways to use it:
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Dice ham for omelets, frittatas, hash, or pasta salads.
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Fold into biscuits, waffles, or pancake batter before cooking.
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Top pizzas, flatbreads, bruschetta with diced ham and cheese.
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Toss ham pieces into split pea, bean, potato or vegetable soups.
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Mix into macaroni and cheese or scalloped potatoes.
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Make ham salad sandwiches on croissants.
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Fill crepes or stuffed potatoes with shredded ham.
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Simmer ham bone for stock then use to make bean soup.
The Takeaway on Removing Ham Rind
Preparing a perfect glazed ham requires paying attention to details like properly removing the inedible rind prior to baking. While opinions differ on whether to remove rind or not, doing so offers advantages like better glaze penetration and moisture control. With the right techniques for scoring, peeling and baking, your holiday ham can become the shining star of the table. Rind removal lets the ham’s natural flavors take center stage rather than playing second fiddle to a tough layer of skin.
How to freeze leftover ham
Leftover ham can be frozen for up to 3 months. It is better if you freeze blocks then slice it after thawing – the ham is nicer. But you can also freeze slices.
For blocks, wrap in cling wrap then place in an airtight container and freeze. For slices, just place in an airtight container.
Don’t forget to freeze the ham bone too! See below for ham bone recipes.
1 What to do with leftover ham
The best part!! Here are recipes I think are worthy of making with your precious leftover Glazed Ham. For a full list, see this What To Do With Leftover Ham – 30+ recipes post.
And for your ham bone, try these:
- Thanks to the ham bone, Ham Bone Soup with Beans has the best broth ever.
- The slow cooker makes it easy to make pea and ham soup. The ham bone makes the most incredible soup stock!.
- Some people call this “thing” or “epic” Chinese ham bone congee (rice soup). Every Christmas, Chinese people go crazy over ham bones that are left over.
How to skin and glaze a ham
Can You bake a ham without rind?
To bake without the rind, place the ham cut-side down in a baking pan and cover with foil or a baking bag. You can also add a little bit of liquid, like wine or water, to the bottom of the pan for additional moisture.
Should Ham rind be removed before baking?
One of the most common is whether or not to remove the rind before baking. The rind is the thick, rubbery skin that surrounds the ham, and while it’s not very palatable, it does serve a purpose. In this article, we’ll explore the pros and cons of removing the rind from ham before baking, and provide some tips for how to do it properly.
How do you remove rind from a ham?
Continue to trim around the entire ham until all the rind is removed and the layer of fat is the desired thickness. To remove the rind after cooking, use a small sharp knife to slice through the skin around the shank to release it completely from the meat.
Should you remove ham skin before cooking?
There are many people who believe that it is necessary to remove the skin from ham before cooking. There are a few reasons why this may be necessary. The first reason is that the skin can contain bacteria that can make you sick if you eat it. The second reason is that the skin can help give ham its distinctive flavor and texture.