Preheat oven to 325°F (165°C)
Remove all packaging and place ham cut-side down in a roasting pan
If the ham has a glaze packet, set it aside
Score the surface of the ham lightly in a diamond pattern
Add about 1/2 to 1 cup of water or broth to the bottom of the pan
Cover the ham loosely with foil
Bake until heated through:
Plan about 10–15 minutes per pound
Start glazing during the last 20–30 minutes:
Brush on glaze and return to oven uncovered or loosely covered
Optional: For extra browning, remove foil for the final 10–15 minutes
Check temperature in the thickest part (avoid the bone):
Heat to 140°F (60°C) for fully cooked ham
Rest 10–15 minutes before slicing
Save pan juices for serving