I have a half Christmas ham and I’m not sure if I’m supposed to glaze only the top(fat) or if I’m supposed to cover the sides as well.
I have a half Christmas ham and I’m not sure if I’m supposed to glaze only the top(fat) or if I’m supposed to cover the sides as well.
Cover the entire surface. (also, yes, score the entire surface).
Personally, I like to take a slightly thinner glaze and massaging it into the scoring more than just leaving it on top.
also, if you’re looking for honey “baked”…