How to Score Pork

Scoring pork releases juices that naturally baste the meat.

The classic holiday ham is usually scored in a diamond pattern. Often, a decorative and aromatic touch is added when cloves are inserted into the diamonds and ringed with pineapple circles. Pork belly is also scored to help release the fat which creates delicious cracklings. Scoring pork is not difficult, but it requires a steady hand and a very sharp knife.

Things You'll Need

• Sharp paring knife
• Ham

Instructions

1. Hold the knife as a surgeon would hold a scalpel.

2. Insert the point about 1/8 of an inch into the ham on the side away from you.

3. Leave the knife point inserted into the pork and pull the knife toward you, cutting a line in a diagonal pattern.

4. Create similar diagonal cuts, leaving 1 inch between lines.

5. Create another set of diagonal lines that are scored in the opposite direction of the first set of parallel lines, creating a diamond pattern.

Tips & Warnings

• To score pork belly, insert the knife about ¼ inch into the pork, ensuring you score the fat underneath the skin. Score in lines that are about 1/2 inch apart.

• Serve your ham with a crushed pineapple or crushed cherries sauce.

References

• "Better Homes and Gardens: New Cook Book;" Des Moines, Iowa, 1989

Resources

• Dole: Pineapple Apricot Glazed Ham
• Belmont Beverage: DeKuyper Pineapple Schnapps Marinated Ham
• Epicurious: Pork Cracklings