A knife slicing a baked ham
The Prep Mistake To Avoid So Your Baked Ham Stays Juicy
The key to a perfectly juicy baked ham is to score it correctly by making shallow grooves on the meat in a crisscross pattern. Slicing too deeply will dry out the ham.
Scoring not only allows the glaze to penetrate deeply and enhances fat rendering for a juicier, more flavorful ham but also results in a beautifully crisp and caramelized exterior.
When scoring, use a sharp knife and keep the ham's skin on for moisture. Place it on the board, and score with shallow diagonal lines about ¼ to ⅓ inch deep and one inch apart.
Create a crosshatch pattern and insert cloves at intersections for flavor. Bake the ham, add the glaze in the final 30 minutes (ensuring it fills the scores), then finish baking.