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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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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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Old 12-12-2015, 06:23 AM   #11
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Make red beans and rice using the skin (after rendering the fat) as a sub for the smoked ham hocks. Use some of the rendered fat to saute the veges (trinity).
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Old 12-12-2015, 08:59 AM   #12
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Use them in a cassoulet.' That's what I do with them.
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Old 12-12-2015, 09:21 AM   #13
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Do you ever cook green beans the southern country way? Where they are cooked for hours with salt pork in them and they get that gray-green color. That would be a good sub for the salt pork. Not that I'd want them that way all the time anymore, but I'd forgotten how good they are until just recently.
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Old 12-12-2015, 01:37 PM   #14
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Into the pea soup
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Old 12-12-2015, 02:35 PM   #15
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Do you ever cook green beans the southern country way? Where they are cooked for hours with salt pork in them and they get that gray-green color. That would be a good sub for the salt pork. Not that I'd want them that way all the time anymore, but I'd forgotten how good they are until just recently.
I've had them that way but never made it. They are pretty good but I'm not sure DH would like them cooked that much.
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Old 12-12-2015, 03:06 PM   #16
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What would you do with smoked ham skin?

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Originally Posted by GotGarlic View Post
I've had them that way but never made it. They are pretty good but I'm not sure DH would like them cooked that much.

I've always cooked green beans to just al dente. DH's Pennsylvania Dutch upbringing dictated that you cook the heck out of them, with some type of smoked meat fat, but now he likes them the way I do. The cooked to heck PD/Southern way is still really good though.
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Old 12-12-2015, 03:17 PM   #17
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We normally cook green beans to just crisp tender too now, but I may make a batch soon since I was reminded of how good they are. I will admit though between all the vitamins pretty much being destroyed by the long cooking time and the salt pork adding all that salt, plus southern ladies usually add salt too, they aren't the healthiest of veges. I remember having to snap the beans as a child when my mom would make a huge batch for family get togethers.
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Old 12-12-2015, 03:26 PM   #18
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My in-laws were surprised that me, A Dang Yankee none the less, knew how to cook green beans the Southern way. They were also surprised that I did more scratch cooking than from packages.

At least I was a surprise more than a disappointment.
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Old 12-17-2015, 11:57 AM   #19
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I have never cut up a whole ham to have any skin left to worry about.
But I would assume from the picture, it would just get thrown away?
If its possible to get it crispy, that would be the route I would take.
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Old 12-17-2015, 02:26 PM   #20
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In our part of the world, the skin would be added to a big pot of white beans (great northern) and simmered, then eaten with cornbread. Good eats!!
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