Hello and thanks in advance for sound advice. I've read over pretty much all the information on hams and skin.
I have a recipe from a book called "Charcuterie" that so far has been dead on as far as good eatin. The recipe calls to cure the ham with the skin on and then smoke it at 200 and then glaze it after a certain point. It never says to cross-score the skin.
I'm thinking that I will cross-score the skin prior to cooking, but after curing. Heres the big question..... at 200 degrees what will the skin be like and will anybody want to eat it even if it's been cured/glazed?
I hate to doubt this book because as I've stated it has been really good to me so far, but I'm not so sure on this skin business and needless to say I'd hate to bomb a big huge ham.
I've also read about Kevin doing his fresh hams at higher heat, but seeing as this is a cured ham and I wasn't sure how this would play out.
Thanks for the info and help,
Josh
I have a recipe from a book called "Charcuterie" that so far has been dead on as far as good eatin. The recipe calls to cure the ham with the skin on and then smoke it at 200 and then glaze it after a certain point. It never says to cross-score the skin.
I'm thinking that I will cross-score the skin prior to cooking, but after curing. Heres the big question..... at 200 degrees what will the skin be like and will anybody want to eat it even if it's been cured/glazed?
I hate to doubt this book because as I've stated it has been really good to me so far, but I'm not so sure on this skin business and needless to say I'd hate to bomb a big huge ham.
I've also read about Kevin doing his fresh hams at higher heat, but seeing as this is a cured ham and I wasn't sure how this would play out.
Thanks for the info and help,
Josh