Bring the above to a simmer in a small saucepan, until slightly thickened.

Score ham in a diamond pattern (skin on is fine) making sure to score only the skin and fat, not the meat, and put a light coat of glaze on the ham. Place on a rack in foil lined plan. Bake at 325F for 10 minutes a pound.

Glaze every 20 minutes.

Ham is done when internal temperature reaches 110-120F. Don't forget that the ham is already cooked / cured, you're just warming it up!