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1
Preheat the oven to 325 degrees F.
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2
Trim the ham by removing the outer skin/rind, leaving a 1/4-inch of fat.
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3
Score the fat layer with a paring knife in a diamond pattern.
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4
Put the ham, cut side down, in a roasting pan or large baking dish.
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5
Add 1 1/2 cups of water and cover with foil.
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6
Bake for 45 minutes to 1 hour.
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7
Meanwhile make the glaze by whisking all of the remaining ingredients together in a saucepan over medium-low heat.
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8
Simmer, stirring often, to infuse flavors and to thin the preserves, about 3 to 5 minutes.
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9
Set aside 1/4 cup of the glaze.
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10
Remove the foil after the ham has cooked for 1 hour and brush it with the glaze, working it into the scores.
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11
Bake the ham, uncovered, another 40 minutes, basting again after 10 minutes.
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12
Remove the ham from the oven when an internal temperature of 140 degrees F is reached on an instant-read thermometer.
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13
Transfer the ham to carving board and it let rest for 10 to 15 minutes.
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14
Skim off as much of the fat as possible and then whisk in the reserved 1/4 cup of glaze.
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15
Bring the pan to a boil over medium heat, then reduce the heat and simmer until the desired consistency is reached.
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16
Strain into a warmed gravy dish for a smooth sauce, if desired.
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17
Thinly slice the ham and arrange it on a serving platter.
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18
Serve with the gravy on the side.
