Choose the type of ham you have: fresh, cured, smoked, or fully cooked
Thaw frozen ham in the refrigerator
Remove packaging and any plastic disk from the bone
Pat the ham dry with paper towels
Score the surface if desired
Place the ham in a roasting pan
Add a little water, broth, or juice to the pan if baking
Cover tightly with foil if heating a fully cooked ham
Bake at the temperature recommended for the ham type
Heat until the internal temperature reaches the safe target
Brush with glaze during the last part of cooking if desired
Let the ham rest before slicing
Slice against the grain
Serve warm or chilled as desired