Preheat oven to 325ºF.

Scrub the skin of the ham with cold water. Pat dry. Place the ham, fat side up, on a rack in a pan. Add a little water. Bake the ham according to the directions on the package or follow the table below.

A thermometer will register 165ºF when the ham is cooked.

Remove the ham from the oven. Remove the rind (skin) by loosening with a sharp knife as the rind is pulled gently up from the ham.

Score the fat into a diamond shape using a sharp knife. Do not cut too deeply or you will expose the meat and it can dry out.

You can stick a whole clove into each of the places where the cuts meet. Glaze ham with your favorite ham glaze recipes.

Bake the ham at 400ºF to brown and set the glaze.

For smaller hams, please see the table below.