It’s actually quite simple to score a full ham. To keep the ham stable, make sure your knife is sharp and place it on a strong cutting board or kitchen towel.
- Cut about 1/3 inch into the ham in a line starting at one end near the bottom.
- On the ham, repeat the process, spacing the lines 1 inch apart.
- Return the ham to its original position and continue the process diagonally from side to side.
Now you are ready to prepare the Brown Sugar Glazed Baked Ham! Another option is to arrange pineapple rings on top of the ham and secure them with toothpicks. The sweet and savory taste of the ham will seep into the meat as it cooks, perfectly balancing the saltiness of the pork!
Glazed ham is just as delicious as the glaze drips off and stays in the molded grooves, but be aware that the cooking period for glazed ham is different.
Place the ham on a rack in a roasting skillet and cook for 15 to 20 minutes per pound, or until the molded fat on the outside is exposed and starts to become crispy, whichever way you choose. Remove the ham from the oven and set aside for at least 15 minutes before carving!
How can you make a ham design out of diamonds
Make shallow incisions about 1 inch apart at the top of the compliment ham or butt cut in a diamond pattern. Push the whole clove into each diamond made on the ham if desired. Place the ham, molded side up, into the roasting pan.
What is a diamond pattern score
Getty Images / Judd Pilossof
. In the kitchen, grading refers to cutting gaps in the surface of food. Consistent small cuts in raw meat and deeper slashes that beautify the top of the loaf while letting the steam escape are two of the most common uses of the score.
Is spiral-cut ham necessary for molding
You score the ham so that the glaze can penetrate the thicker skin and taste the flesh thoroughly. As an added advantage, the rough texture created by molding ensures the surface of the ham will retain more of the beautiful glaze. You can score any ham, although spiral-cut hams don’t need to be scored.
Baking Ham:
- In a roasting pan, place the bone ham.
- Score the tops of the ham diagonally with a sharp knife, spaced about 1 inch apart (don’t score too deep…the lines are only 1/4 inch deep).
- (See photo.)
- Pour about 1/2 cup of water to the bottom of the pot.
- Cover the ham with aluminum foil and bake for 1 1/2 hours.
Adding Glaze:
- Remove the ham from the oven after 1 1/2 hours and sprinkle the glaze all over the top and into all the cracks.
- Continue baking for another 30 minutes after removing the foil.
- Remove the ham from the oven when it’s done baking and let it rest for about 15 minutes before cutting.
What’s the best way to make alternating ham
- Cut the skin and fat parts carefully with a sharp knife, leaving a layer of fat evenly distributed throughout.
- When the ham has cooled completely, you can peel the skin off by hand, cutting off any uneven areas with a knife.
- Use a sharp knife to lightly scrape the ham, cutting only the fat and not the meat underneath, to create a criss-cross/diamond pattern.
- Cover the ham sufficiently with the glaze, and if you want to peck the ham, insert all the pointed ends of the clove into each dot of the diamond pattern.
- In a roasting pan, place the fat side of the ham on top.
- Place the ham in the hot oven; keep in mind that the ham is already cooked, so all you do is caramelize the glaze.
- Remove the ham from the oven after about 20 minutes and brush or grease with the sticky juice. If the ham needs more glaze, go for it.
- Pour a little water into the pot so the ham doesn’t burn on the bottom.
- Keep an eye on the ham for another 20 minutes, as the glaze is sweet and can burn quickly.
- If necessary, grease the ham again at the end of the cooking process.
- Allow to cool completely before chopping and serving warm or cold.
- Glazed ham will last up to a week in the refrigerator, and leftover ham can be cut and stored for up to 6 months.
What does it mean to print meat
For making shallow incisions in meat, fish, bread, or cakes. Ratings serve many purposes, including culinary decoration, tenderizing, helping to absorb flavors when marinating, and allowing fat to drain from meat while cooking.
