Never scored a ham before. I know it's sposed to look like diamonds of skin rather than a retarded checkerboard, but it was hard to deal with a 21lb piece of meat on my countertop. And I decided it just looked good enough at the time. Sitting in a brine bucket for two weeks and cooking for 15 hours hasn't improved things. Lol. Anyway, it should all be nice and crispy come dinnertime.