RE­MOV­ING THE RIND

The Australian Women’s Weekly Food Magazine - - Celebrate Glazes -

Us­ing a small, sharp knife, cut through rind 10cm from shank end of leg. Lift the rind off in one piece by run­ning your thumb around edge of rind un­der the skin, pulling from widest edge of the ham up to the shank. Rind is eas­ier to re­move if ham is warmed in a 150°C/ 130°C fan oven for 30 min­utes.

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