Preheat your oven to 325 degrees F. Line a deep baking dish with heavy duty nonstick foil. (note - if using regular strength foil, line twice).
Remove ham from packaging. (Discard glaze packet if your ham comes with one.) Place ham flat side down in the pan. Bake for 1 hour.
Carefully remove ham from the oven. Using a spoon, drizzle half the glaze all over the surface of the ham. Use the back of the spoon or a pastry brush to help distribute some of the glaze between the layers. Bake for 30 minutes.
Remove ham from the oven. Drizzle the remaining glaze over the ham. Bake for another 30 minutes until heated through to an internal temperature of 140-145 degree F.
Remove from the oven. Transfer the ham to a rimmed serving platter placing the flat side out so you can take slices of ham; reserve juices for serving or for making ham gravy, if desired. I like to add some kale leaves around the edge of the dish for presentation points, but it's not necessary. Serve warm or at room temperature.
Nutritional information is based on 1/2 pound of ham per person. Keep in mind that the bone is included in the weight, so that's not actually 1/ pound of meat.A 10 pound ham should serve around 17-20 people. On a buffet spread with other proteins and lots of sides, a 10 pound ham will feed about 30. Storage: Store fully cooked leftover ham in an airtight container in the refrigerator for 3-5 days or freeze for up to 2 months.Reheating: If heating a small amount, you can do so in the microwave. For a meal sized portion, place sliced ham in a baking dish and cover with foil. Bake at 350 for 10-15 minutes, or until warmed through.Pro-tip: Ham is absolutely delicious warmed up, but it's also great cold. Save a few slices for sandwiches the next day.