Pre heat oven to 325.

Place ham, meat side down on the rack in a roaster. Leaving the fat/rind layer on will result in moister meat and be easier to trim once it is cooked.

Add enough water to cover the bottom of roaster 1 inch deep.

Tightly tent the ham with foil and bake 20 minutes per pound; for hams up to 10 lb. Larger whole hams will take longer per lb (25 minutes).

Remove ham from the oven when the internal temperature reaches 160.

Let rest a minimum of 20 minutes before carving.

Insert the tip of a sharp knife between the meat and fat/rind layer. Trim off the fat, parallel to the ham, if serving without a glaze. Carve meat into larger pieces and then into as many slices as you will need for the meal.

If serving with a glaze, leave ¼ inch fat on the meat and score. Return to oven at a higher temperature with desired glaze.

To re heat the ham the next day, place pieces in an oven proof dish with ¼ inch water. Tent and warm at 300 for 10 -15 minutes, depending on the size of the ham pieces.