Step 3: Score the ham!

We'll be making shallow cuts into the outside of the ham that will allow it to self baste, essentially. The fat will flow freely down into the cuts, and it'll also help flavor the ham with the brown sugar and pineapple.

If you're using an uncooked ham, set it on one side. If you're using a cooked ham, set it cut side down on a cutting board.

Take a large knife and make shallow cuts, from 1/4 inch to 1/2 inch deep. It isn't very important where you make these - my mom just does it every couple inches. And only worry about the top of the ham - you don't need to score the bottom side of the ham.

The first three photos show how it should look at the end - the rest are showing how my mom scores it. She cautions that you will need to hold the skin and fat into place - sometimes it likes to slip off during cutting.

Our ham ended up being scored a little deep, but that's okay. Just makes it a little trickier to keep the fat on. :P