We have a ham a few times a year, and usually buy either a butt or shank half, bone in. You can score the top and then when you brush it with glaze, it gets all golden and crispy as it bakes. Leftovers make great sandwiches, can be fried for breakfast, and the bone is great for pea or lentil soups.

1/2 ham, either the butt or shank portion
1/4 cup orange juice
2 tbsp Dijon mustard
2 tbsp honey

Preheat oven to 325 F

Place ham in a roasting pan lined with parchment paper
Score top of ham into 1 inch diamonds
Place ham in oven and roast for I hour, uncovered
After an hour, baste with glaze every 15 minutes, and continue to cook for an additional hour, or until a meat thermometer registers 140 F
Remove from oven and allow to rest for 1/2 hour before serving
Carve into thin slices and serve with candied yams and a green vegetable