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When preparing a ham with a glaze, knowing how to score the ham first is essential. This ensures that the glaze penetrates the fat layer, producing the right level of flavoring.
Here’s how you can do it:
- Prepare the ham: If you have a ham with a thick rind and lots of fat, like a ham shank, remove the rind before scoring. Do not remove the skin if there is only meat beneath it. If the ham is frozen, ensure it is completely thawed, as this will make scoring easier and more effective. If the ham is not thawed correctly, it can be difficult to make clean cuts, and the glaze may not penetrate as well.
- Make diagonal cuts: Using a sharp knife, make shallow diagonal cuts across the surface of the ham. Each cut should be about 1/4 to 1/3 inch deep and spaced about one inch apart. A sharp knife will help you make clean cuts without tearing the meat. The diagonal cuts allow the glaze to seep into the ham, enhancing its flavor.
- Create a diamond pattern: Rotate the ham and repeat the diagonal cuts in the opposite direction to create a diamond pattern on the surface. This iconic crisscross pattern allows the glaze to penetrate and season the cooked ham. The diamond pattern also helps the ham cook evenly and gives it a visually appealing look.
- Optional: Add cloves: For added flavor and visual appeal, insert whole cloves into the intersections of the cuts. This step is optional but can enhance the taste and presentation of the ham. The cloves add a subtle spiciness and aroma to the ham, making it even more delicious.
- Bake the ham: Follow the instructions in your recipe. Typically, you would bake the ham covered with a lid or aluminum foil at 350°F for 90 minutes with water or ginger ale in the bottom of the pan to help retain moisture.
- Apply glaze 30-45 minutes before the ham is done: Brush your preferred glaze over the scored ham, ensuring it gets into the cuts for maximum flavor. The glaze adds a sweet and savory coating to the ham, complementing its natural flavors. Baste the ham with glaze or pan juices every 15-20 minutes during cooking to keep it moist and flavorful. In the last five minutes of baking, is the glaze hasn’t caramelized, you can turn the broiler to caramelize the glaze. The broiling step gives the ham a beautiful, caramelized finish.
- Rest before slicing: Allow the ham to rest for 10-15 minutes before slicing and serving. This helps retain the juices and makes the ham more tender. Resting the ham ensures that the juices redistribute throughout the meat, making each slice juicy and flavorful.
Not All Hams Should be Scored
Whether or not to score a ham depends largely on its cut and how it’s being cooked. Whole, bone-in hams that haven’t been pre-sliced are the best types, like the ham shank I use in this post. The thicker the fat, the better result you will get, so choose your ham wisely!
Lightly slicing a diamond/crosshatch pattern into the surface gives the ham a classic, decorative look that has been used for holiday hams for decades. Taste-wise, it lets glazes and seasonings seep deeper into the meat, enhancing taste and texture.
Spiral-cut, very thin-skinned hams or boneless pre-sliced hams should be left unscored—since they’re already cut for convenience, adding more slices or cuts will only lead to a dry ham.
This is the result when cooked:
Want to try this glaze? Check it out here: The Best Brown Sugar Ham Glaze
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How to Score a Ham
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Course
- Main Course
- Cuisine
- American
- Servings
- 1
- Equipment
- Sharp Knife
- Author
- Karlynn Johnston
Equipment
- 1 Sharp Knife
Instructions
- If you have a ham with a thick rind and lots of fat, like a ham shank, remove the rind before scoring. Do not remove the skin if there is only meat beneath it.
- Using a sharp knife, make shallow diagonal cuts across the surface of the ham. Each cut should be about 1/4 to 1/3 inch deep and spaced about one inch apart.
- Bake the ham, pouring the glaze over it around 30-45 minutes before the ham is done.
- This is the final result.
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