Skinning a ham

[Mike Martin]

I plan on smoking 2 Berkshire hams on my WSM for Easter. I recently watched a video where the person skinned their ham before smoking it. I'd never considered doing that before. Any thoughts, recommendations or experience on the subject?

 

[timothy]

I never did. I always leave the rind on for at least a few hours then strip it and glaze.
If doing two maybe try it on one and see what you think?

 

[MikeCantell]

I don't eat the skin and it blocks the smoke so it comes off, same thing for shoulders. coarse when done it peels off easier ,

 

[ChuckO]

I score the skin so that the smoke can get to the meat. I like the skin, but the best part is indeed the meat, cut thin

 

[Jim_Hineline]

I score the skin so that the smoke can get to the meat. I like the skin, but the best part is indeed the meat, cut thin

I score about a 1/4" on my hams and make sure my glaze penetrates, also the ham opens up as it gooks as well, those outside bits are the best