Do you score and the glaze over fat of gammon or remove fat and glaze?also roasting q

[lisnic]

I'm undecided which to do!

Its got a lovely fat which I could score and glaze over or I could slice it off and glaze the gammon

What do you do?

Also for roasting I'm going to glaze with maple syrup for last half hour and a bit of brown sugar - up until this point should I cover the roasting tray with foil?

Thanks

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[Northern Angel]

I take most of the fat off as it means that some parts of the ham have the lovely crispy glaze on it and any fat left crisps up, mmmmmm. I also leave the foil off for the glaze and keep basting it every five mins or so as my maple glaze is runny.