So this is the second time I’m making a big ham in my crockpot. I get one for Christmas for free from work. I prefer to have the ones with the bone. I have never encountered that brown thing before. It has stopped me in my tracks.
What is it and can I remove it, because I do wanna cut my ham in half, or do I leave it?
I make my own glaze, which is in that small jar by the sink. No measurements, it’s got raw honey, chili powder, tiny flick of ginger, spicy brown mustard, garlic salt, garlic powder, Worcestershire sauce, some ketchup, cinnamon powder, paprika, and diced onions I diced myself and need to use because for the first time ever, they’re stinking up my fridge. I always do this mix automatically which is why I have no measurements because I’m trying to make enough and I just feel it. Would’ve put some pickle juice from the hard plastic containers of dill chips but I forgot the pickles.
by Suspicious_Site3686
12 Comments
That would be skin.
You would have more luck if instead of using a bone to cook. Use heat of some sort.
Is this a troll post?
Its skin. When I do ham and bean soup with a ham hock I just leave it on, since I have to scoop the meat out later anyways.
I’d cut the end off. The bone that touches the meat is the important part because it transfers heat into the middle of the joint. This makes the meat cook more evenly and adds flavour. You could throw the knuckle in to for your broth.
It’s skin, and honestly if I was cooking such a thing, I would leave it on and cook it in the oven instead.
Mmmmm, chocolate dipped ham is muh faaaaavorite.
mazel tov! its a boy!
Not sure why I thought this was a croissant dipped in chocolate smh
Forgive a stupid question, but why are you putting a ham in the crockpot? They’re already cooked.
That’s the pig skin. Leave it on and peel off when cooking is complete.
This picture looks like the back of my cat when they’re sitting on something