This is my first try at this ham. Ironically its Easter weekend. Does anyone have some thoughts if I'm trimming this correctly? The skin was really only on the shank, and everything else looked to be from the previous cook. My thoughts were to take that off too and get some new smoke on there and let the glaze get right on the meat. Maybe I've already gone too far.
I was going to trim some more but it looks like that will pull off a pretty big slice of meat since there is a thin fat layer so close to the edge.
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