• Preheat the oven to 325°F. Place the roasting rack down in the roasting pan.
• Remove the ham from the bag and discard the seasoning packet. Pat the ham with a paper towel to dry. Wrap the ham in aluminum foil. Place ham on the roasting rack. Pour 2 cups of water in the bottom of the roasting pan.
• Bake for 12-13 minutes per-pound. (I cooked mine at 12 minutes per-pound).
• In the last hour: combine all the glaze ingredients together in a bowl. Transfer the glaze to a sauce pan and bring to a simmer. Turn down the heat to low-medium and simmer for 15-18 minutes or until the glaze has thickened and reduced the liquid to about half. Set side until ready to use.
• In the last 30 minutes: remove ham from the oven. Unfold the aluminum foil to vent the ham. Coat the hot ham with the glaze (make sure to let it drizzle down between the ham slices). Bake for 30 minutes uncovered. Optional: broil on low for 5-8 minutes for a crust.
• Remove and tent the ham for 10 minutes.

Serve & enjoy!