To score or not to score...

Just BS

Just BS

is one Smokin' Farker
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...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.
 
I've decided to wait until the morning to score it as it seems "water logged" after sitting in the brine for so long.
 
Looks like you are moving in the right direction.
 
captndan said:
Bark on a ham?
Click to expand...

What else are we gonna call it??? Rubbed down with mustard and spices first.... then it will be glazed. The outside will definately have a thicker crust like layer.
 
I always leave the skin on. Whatever you decide will be right!
 
Just BS said:
How was the skin after wet curing?
Click to expand...
Looked like this

hamoutofthebrine003_zps67734053.jpg


Finished

cookedham004_zps57c6665e.jpg
 
That skin is what saved you when it got away from ya while you were having drinks with your neighbors ol' lady. :doh:

Just messin' with ya...how did it cook and taste?
 
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