"skin" on city hams

Just wondering what other folks do with their smoked city hams and the skin/rind whatever is on them especially if you intend to glaze them.

Do you remove this? I've found that some different brands this outer layer is sometimes inedible and other times it's fine.

Thanks,
Jay

Jay,

I happen to love that crispy, chewy scored rind on the outside of a baked "city ham", but if you don't care for it, trim it off and save it for that pot of bean soup, along with the hambone once the ham is eaten.