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Old 12-11-2015, 05:34 PM   #1
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What would you do with smoked ham skin?

Hi. I just cut up the last of the smoked ham and froze the bone and some cubed meat. I have a couple big pieces of skin left. Not sure what to do with them. Will they make good cracklins'? I could roast them in the toaster oven or cook them in a skillet for a while. What do you think?
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Old 12-11-2015, 05:42 PM   #2
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I can't copy and paste with this tablet, try Google Paula Deen homemade pork rinds. I have used her recipe and liked it.
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Old 12-11-2015, 05:48 PM   #3
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Originally Posted by mlyyates View Post
I can't copy and paste with this tablet, try Google Paula Deen homemade pork rinds. I have used her recipe and liked it.
Thanks - I'll check it out
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Old 12-11-2015, 05:53 PM   #4
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Once you make cracklings, you could dice them up and serve on top of baked beans like croutons on a salad.
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Old 12-11-2015, 06:51 PM   #5
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Once you make cracklings, you could dice them up and serve on top of baked beans like croutons on a salad.
I'd be thrilled to have them as salad croutons!!
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Old 12-11-2015, 06:54 PM   #6
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Wow, either one sounds good!

I have them in the toaster oven right now. The aroma is killing me. I swear I'm going to make porchetta one day, although there's just the two of us.
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Old 12-11-2015, 08:11 PM   #7
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Originally Posted by GotGarlic View Post
Hi. I just cut up the last of the smoked ham and froze the bone and some cubed meat. I have a couple big pieces of skin left. Not sure what to do with them. Will they make good cracklins'? I could roast them in the toaster oven or cook them in a skillet for a while. What do you think?
My mother would render the fat and make for some crispy treats to munch on.
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Old 12-11-2015, 08:23 PM   #8
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Thanks - I'll check it out
You are welcome. let us know how they turn out. Hopefully
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Old 12-11-2015, 08:56 PM   #9
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Cut them up into 1/2" pieces, and season lentil or split pea soup with them. That's what my Mom did.
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Old 12-11-2015, 09:05 PM   #10
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DH wanted to slice them first so we did that and put them in the toaster oven. They browned more quickly than I thought, but they're tasty - chewy rather than crispy.

The bone has some meat and skin still attached to it. When it gets colder, we'll make split pea soup with it.
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