• Prep your ham. Remove your ham from the fridge 2 hours before cooking. Most smoked hams come without skin, but if your ham has skin, carefully peel the skin away from the ham leaving the layer of fat underneath exposed. Score the ham 1/4" deep in a 1" diamond pattern all over.
• Preheat an oven to 350 F. Pour 2 cups of water into the bottom of a roasting pan with a rack set inside. Place the ham cut-side down on the rack.
• Roast. Loosely cover the ham with foil and roast at 350 F for 45 minutes.
• While the ham roasts, combine all the remaining ingredients except for the butter, in a small saucepan. Bring to a simmer while whisking to combine. Simmer for 5 minutes, then remove from the heat. Whisk in the butter until the sauce is glossy and set aside.
• Remove the ham from the oven and increase the oven temperature to 400 F.
• Brush the ham liberally all over with 1/4 of the glaze. Return to the oven for 15 minutes. Cook the ham for 60-75 minutes, brushing with more glaze every 15 minutes. Once the ham has reached an internal temperature of 150 F, remove from the oven.
• Let the ham rest for 30 minutes before slicing.

Storage Instructions

• To store: Leftover ham will last for 5 to 6 days in the refrigerator.

  To freeze: To further extend the shelf life of cooked ham, freeze it for up to 4 months. Wrap pieces of ham tightly in plastic wrap and then store in a freezer-safe ziplock bag. This helps prevent freezer burn. Defrost the ham overnight in the fridge.

  To reheat: Place it in a roasting pan with a bit of water, cover it with foil, and bake it at 350°F for 20 minutes or until heated through. If already cut into individual slices, you can also reheat it in the microwave.