9 To 11 Pounds 1/2 Ready-To-Eat	-Butt
-Cooked Ham, Bone In, Shank End Or

Sweet honey mustard glaze:
3 tablespoons mustard
2 tablespoon of brown sugar
about 50 cloves
OR
Honey thyme glaze:
3 tablespoons melted butter
2 tablespoons chopped fresh thyme (or 2 teaspoons dry)
1/4 cup cider vinegar
1/4 cup honey
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce.
Method:
Remove the ham from the refrigerator (still wrapped) a couple of hours before you intend to cook it so that it can get closer to room temperature.
Preheat oven to 325F. Place ham, fattier side up, in a foil-lined roasting pan. Score a diamond pattern in the fat with a sharp knife, about 1/4 to 1/2 inch deep, and about 1 1/2 inches apart. Do not score the meat itself, just the fat and any skin. You can score the fat to as deep as where the fat meets the meat. If you want you can first cut off any skin that might still be on the ham, but it isn't necessary.
If using cloves (with the sweet honey mustard glaze), you can either put them in before applying the glaze or after. Place the cloves in the centre of the diamonds to form a nice pattern around the top and sides of the ham.
Prepare glaze.
If using the sweet honey mustard glaze, mix the mustard with the brown sugar in a small bowl.
If using the honey thyme glaze, mix thyme in with the hot melted butter and let sit for a few minutes. In a small saucepan on high heat, let the cider vinegar reduce down from 1/4 cup to 1 Tablespoon, remove from heat. Whisk in the butter and thyme. Add the honey, the brown sugar, and the Worcestershire sauce.
Using a pastry brush, brush whichever glaze you are using over the ham. Only use about third of the glaze (reserve the rest for later in cooking). Try to work the glaze into the scored lines.
Place ham in oven. Cook for about 1 1/2 hours (check after 1 hour, will take longer if the ham is not at room temperature to begin with), or about 10 minutes per pound, or until the internal temperature of the ham is 110 to 120 (use a meat thermometer). (Note that the ham is already cooked when you buy it, all you are trying to do is heat it up for eating). Baste the ham with the glaze a couple of times during cooking. If the glazed is getting too brown, you can cover with a piece of foil.
When the ham reached the desired temperature, finish it off in the broiler for a minute or two to get some nice browning on the top. Take the pan out of the oven and brush the ham all over with the pan juices. Cover with foil and let rest for 15 minutes before serving.
See recipe for Pea soup using left over bone from ham.