Bring the ham to room temperature (see chef’s tips). Preheat oven to 325°F (163°C).
Place the ham cut side down, on a cutting board. Using a sharp knife, score the fat with a crisscross pattern, taking care not to cut into the meat.
Place ham cut side down into a roasting pan. With a pastry brush, brush about a third of the glaze over the ham before placing in the oven. Cover and seal the roasting pan with foil.
Cook covered in the oven for about an 1 hour or until the internal temperature of the ham is 100°F (38°C) at the thickest part. Remove the covered ham from oven. Increase oven temperature to 400°F (204°C). Once oven is preheated, brush some of the glaze onto the ham and place back into the oven, uncovered. Baste ham with the remaining glaze every 10 to 15 minutes or until the ham is 135°F (57°C) at the thickest part, and glaze is caramelized. Adding the ham glaze part way through cooking prevents it from burning.
Remove ham from the oven, tent with foil (do not seal completely as this may lead to steaming the ham and overcooking it, and any caramelized bits will soften) and allow the ham to rest for 20 minutes before slicing and serving (see Chef’s Tips).
Store any leftovers in an airtight container in the fridge for up to 4 days.