Score the ham in a diamond pattern. This allows the glaze to penetrate deeper and creates those beautiful caramelized edges. Be careful not to cut too deep, just through the skin and a bit into the fat.
Cook the ham at a low temperature (325°F/160°C) to prevent it from drying out. Slow cooking allows the ham to heat through evenly without becoming tough.
Baste the ham with the honey glaze every 15-20 minutes during the last hour of cooking. This builds up layers of flavor and creates that gorgeous, sticky glaze we all crave.
Use a meat thermometer. Insert it into the thickest part of the ham, avoiding the bone. The internal temperature should reach 140°F (60°C).
Allow the ham to rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, resulting in a more moist and flavorful ham. Cover it loosely with foil to keep it warm.
