To score or not to score...
...That is the question.
Just pulled my 21 pound whole ham out of its wet cure. Soaking in some fresh water now before resting on a rack in the fridge tonight. Will smoke it tomorrow. My question is, should I score it with criss cross marks tonight, tomorrow morning or just forget about it?
I'm leaning towards scoring it this evening. It has been skinned and most of the fat has been removed. I'm hoping that by scoring it, it will increase the surface area and give it more bark. I dunno, but thats the way my mom always did it with our store bought hams.