Q&A: Do you remove the brown coating under the string on a pit ham?

by blmiers2

Question by alburychristine: Do you remove the brown coating under the string on a pit ham?

I'm trying to cook a Wilson pit ham - there are no instructions with it. Under the string, there is a strange brown coating - it almost feels plasticky - but as it's under the string, I guess you're supposed to leave it on...? Before I go and ruin my ham, can anyone tell me if that coating is supposed to stay on during cooking - thanks
There are no instructions, at all. Many people are having problems with this brand, Wilson Pit Ham. I just need someone who has bought and cooked one of these hams to help me.




Best answer:

Answer by Paul L
I think that brown coating is the rind, which you leave on. It is edible but some people choose not to eat it. You can always trim it off after the ham is sliced. Remove the outer wrap, and leave the string on it because that is what holds the ham together. Can't believe there are no instructions - not even on the tag? Very odd. In any case, once the ham is cooked, you can remove the string before slicing.

Anyway, bake it at (I think) 350 degrees (Farenheit). Size of the ham will determine how long to bake it. For a small ham, one hour should be sufficient to heat it through - as long as you thaw it first. A large ham will probably take 2 to 3 hours. MOST hams are pre-cooked. If the ham is not pre-cooked, consult a cook-book (or a very knowledgeable person who cooks regularly).

Good luck - I'm sure it'll turn out great.

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