How to Score a Ham
Once the rind is removed, you’ll need to trim away some of the fat before you can galze a ham. How much will depend on whether you’re glazing the ham or carving it as is. I’d leave about half a centimetre if you’re glazing and trim down to quarter centimetre if you’re carving as is. Removing the fat is often easier with a knife, and cutting away from you is a good idea for safety reasons.
Now we need to score the fat. This will produce that pineapple design as the fat cooks and browns in the oven. For those who don’t want to glaze, this is a nice alternative way to present your ham. Just make long cuts about 2 cm apart in one direction down the length of the ham, then do the same in the other direction so they criss cross.
