Any brined or wet-cured ham can be cooked according to this recipe.
A whole ham can weigh as much as 16 pounds. However, many companies
sell portions of the leg, which can weigh as little as 5 pounds.
Cook the ham according to internal temperature rather than time, and
use more or less glaze depending on the size of the ham. Try to buy
a ham with some fat so that it can be scored.

1 wet-cured, fully cooked bone-in ham (7 to 10 pounds)

1/2-1 cup glaze of choice (see recipes below)

1. Let ham sit at room temperature for at least 3 hours. Adjust oven
rack to lowest position. Heat oven to 250 degrees.

2. Remove wrapping. If ham is covered with jelly-like layer, rinse
and pat dry. If necessary, remove rind and trim fat to thickness of
1/4 inch (see illustration). Most wet-cured hams don't have enough
fat for scoring. However, if ham is covered with even layer of fat,
score ham (see illustration).

3. Place ham cut side down on flat rack in large roasting pan lined
with double layer of aluminum foil. Pour 2 cups water into pan. Bake
ham until instant-read thermometer inserted in several places in ham
registers 100-110 degrees, 1 to 3 hours, depending on size of ham.
Smear glaze onto exterior of ham using rubber spatula. Increase oven
to 325 degrees. Continue baking until instant-read thermometer
registers 120 degrees, about 1 hour longer. Let ham rest for about
15 minutes. Carve perpendicular to bone into 1/2-inch-thick slices.

Orange Juice and Brown Sugar Glaze for Ham
Makes about 1 cup
For a sweeter, glossier glaze, brush ham with a little honey about
30 minutes before it is ready to come out of the oven.

1 1/4 cups packed light brown sugar

3 tablespoons fresh squeezed orange juice

1/2 teaspoon ground cloves

Mix sugar, orange juice, and cloves together in medium bowl to form
thick paste. Set mixture aside until ready to glaze ham.

Mustard and Brown Sugar Glaze for Ham
Makes about 1 cup
For a sweeter, glossier glaze, brush ham with a little maple syrup
about 30 minutes before it is ready to come out of the oven.

1 1/4 cups packed light brown sugar

1/4 cup Dijon mustard

1/2 teaspoon ground cloves

Mix sugar, mustard, and cloves together in medium bowl to form thick
paste. Set mixture aside until ready to glaze ham.

(From Cook's Illustrated Online)