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.