Carve a Ham

[itsmemicko]

Hey gents, nice work. A question? At 6:50 you talk about keeping the cut surface of the ham 'nice and fresh' by using a piece of grease proof paper. Surley you reggies know keeping the skin attached does a better job?

[notcool1100]

@itsmemicko, Hello and Merry Xmas Yes you are correct the skin will do a very good job at protecting the meat surface however only for a limited time in humid climate zones. The fat underneath the skin will oxidize and be the first to show signs of rancidity and of course if the surface of the fat and ham are placed together the ham is likely to lose shelf life at a faster rate than one would reasonably expect.

[dvaravati]

Thanks for this - very practical and helpful. We'll enjoy a well carved ham for Christmas lunch today

[xoxSandyxox1976]

Do you throw away the skin? or can you leave it on? Is the skin etibble?

[turps84]

ham rind is very tasty and be cooked just like normal rind just make sure to score the rind before you cook it so you can break it into smaller pieces with ease

[xoxSandyxox1976]

I thought that was right. It looks good and it tastes good too but I never seen how this ham was made and I was wondering why they take it off and throw it away.

[sydneytown]

Thanks for that

[owwithknobson]

Thank you for teaching me how to do this