This was the first time I glazed and scored a ham, and I learned a few things. First, don't score too deeply. And second, if you put the whole cloves at the intersections of the scoring, most fall out during cooking and basting. I had a 10# bone-in ham that cooked perfectly in about 2-1/2 hours, internal temp of 148, basting every 20 minutes. I would reduce the amount of the glaze next time, as I had a fair amount left over. However, this ham was as good as any that I've ever had, and the sweet glaze did not overpower the flavor of the ham, it only enhanced it.------12.29.13-----One thing you may want to consider when buying your ham is how the sweet glaze will affect your leftovers. I bought a larger ham for leftovers, but this ham has not been great in some of my standard leftover ham recipes.
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This was the first time I glazed and scored a ham, and I learned a few things. First, don't...