The pattern of scoring allows the glaze to penetrate a cooked ham.The seasoning soaks through the fat, which is exposed by this technique.You'll need a chef's knife and a sturdy surface to cut ham.
Step 1: Prepare to score a point.
Place the ham on the board.Make sure that it sits securely on the board so that you can't cut it.There is a chef's knife.
Step 2: The ham needs to be sliced
Use your knife to cut the ham.The score should be 1/3" deep.The scores should go from top to bottom on each side of the ham.It's a good idea to leave about one inch between cuts.You can either score the ham at the end of the baking time or right before you cook it.There isn't a right or wrong way to do this.
Step 3: The diamond score needs to be accomplished.
The ham should be scored in the opposite direction.The cuts should be in line with the original set of scores.There is a latticework of diamonds on the ham.
Step 4: It's a good idea to dress up with cloves.
It is common to poke small cloves into the ham.The clove should be placed in the center of the latticework diamond.The cloves can be inserted where the scores intersect.
Step 5: There is a ham glaze.
In the top half of a double boiler, cook 1/2 cup dark corn syrup, 1/3 cup butter, and 2 cups of honey.The ham is being baked.
Step 6: The ham should be brushed with the glaze at intervals.
The ham should be baked for one hour and 25 minutes.Remove the ham from the oven and then brush the glaze over the surface.The last five minutes of baking can be used to cook the glaze.Wait for the ham to reach an internal temperature of 160 F before adding the glaze.Make sure it's cooked through.Wait until the last 30 minutes of cooking to add the glaze.The glaze will turn brown when baked at a steady temperature.You should be generous with the glaze.The interior fat of the ham absorbs the flavor if the sauce spills into the grooves.
Step 7: Cool before serving.
Allow the ham to sit at room temperature for a few minutes after it is removed from the oven.You can serve the ham by slicing it.