My Christmas ham recipe questions?
I do not cook much but I am still learning. Can anyone answer these questions about my recipe for ham. I'm doing this for a dinner party. 1) My recipe says "Remove the rine from a large whole ham and score the material fat of traditional diamond. "I understand what the rine is removed, but what is the rating of fat in the model" Diamond traditional "? 2) Also, she said, "it heavily Stud with cloves and place in large roasting pan." Where can I buy cloves (which area of the grocery store) and what do they look like. (I told you that I am an amateur!) 3) How do I "stud" with cloves?
The scoring helps the glaze stay on the ham. The pods are found in the spice racks (these are usually organized alphabetically). Do not accidentally ground cloves. (the same thing in a single ground powder). The cloves resemble tiny sticks with dried flowers on the end.) Pods are pushed through the blocks between the incisions like arrows. Here's a good picture of a ham classic www.dainties.com.au / hams.htm (Some people put the cherry on the intersection) 
Patti LaBelle – Diamonds Are a Girl’s../I Can Cook Too/You’re Just In Love
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