This is a very simple baked ham recipe. There's no scoring and no studding with cloves, because neither of those steps is necessary. Using a moist heat cooking method for the first half of the process, followed by a blast of high heat at the end to caramelize the surface will yield a beautifully burnished ham with moist, tender meat. Ham: I am a huge fan of Dakin Farm hams (no affiliation here ... truly just a long-time fan since my VT aunt and uncle introduced me to their products years…