You may score the ham while it is raw, right before you cook, or you may score it at the end of the baking time – just before you add the glaze. [2] X Research source There is no definitive right or wrong way to do this.
Wait for the ham to reach an internal temperature of 160° F before you add the glaze. Make sure that it is cooked fully through. [7] X Research source Alternately, wait to add the glaze until the last 20-30 minutes of cooking. Then, bake at a steady temperature until the glaze begins to caramelize and turn brown. [8] X Research source Be generous with the glaze. Make sure that the sauce spills into all of the scored grooves so that the interior fat of the ham absorbs the flavor.
