Step 1: Trim Your Ham

If your ham has a layer of rind and fat on it, it can be trimmed before cooking or towards the end of the cooking process, just before the glaze is applied.

1. Make a slit in the rind.
2. Trim the rind and fat at the same time.
3. Leave a 1/4 inch layer of fat on the ham.
   • You don't want to cut into the meat while trimming.

   Step 2: Score Your Ham

   • Scoring your ham allows the glaze to penetrate the meat—making it more flavorful. Cloves can also be added while scoring for decorative purposes. Scoring can be done before the ham is put in the oven or towards the end of the cooking process when it is being trimmed and glazed.
   1. Make diagonal cuts along the surface of the ham. The cuts should be made to the fat layer. Don't penetrate the meat while scoring.
   2. Make diagonal cuts in the opposite direction—forming diamond shapes in the fat layer.
   3. Insert a clove into each diamond.

   Step 3: Glaze Your Ham

    

   Pineapple Glazed Ham
   • Regardless of the type of glaze you settle on, it should be applied to the ham's surface approximately 30 minutes before the meat is taken out of the oven. Adding it too early can burn the ham. Here are some ham glaze variations:
   1. Mix equal amounts of powdered mustard and brown sugar. Sprinkle on ham in final 30 minutes of cooking.
   2. Mix equal amounts of brown sugar and honey. Brush sugar and honey mixture over ham in final 30 minutes of cooking.
   3. Mix 1 cup of raspberry preserves with 1/2 cup of light corn syrup. Brush on ham in final 30 minutes of cooking.
   4. Combine 1/4 cup of pineapple juice with 1/4 of honey and 1/4 of brown sugar. Coat the ham with the pineapple-honey mixture in the final 30 minutes of cooking. Optionally, secure pineapple slices and cherries to the ham with toothpicks at this time.