Glazed Ham

Preheat the oven to 325°F (160°C).

Place the ham, skin-side up, on a wire rack placed in a large roasting pan. Pour enough water into the pan to reach a depth of 1 inch (3 centimeters). Cover the ham and pan tightly with foil and crimp the edges to ensure that no steam escapes. Slide the shiny metal behemoth into the oven and roast for 2 hours.

Meanwhile, combine the marmalade, pineapple juice, honey, brown sugar, and mustard in a small saucepan over medium heat. Bring to a boil and then reduce the heat to a simmer and cook until thickened, 5 to 7 minutes.

Remove the pan from the heat and season with salt and pepper to taste.

Remove the ham in its pan from the oven. Crank the oven temperature to 400°F (200°C). While the oven preheats, take a careful look at your ham. If the skin hasn't already been removed, you'll need to do that with a sharp knife, being careful to leave a thin layer of fat. [Editor's Note: Chances are, if you bought your ham in the U.S., the skin will have been removed.] Using the tip of your sharp knife, carefully cut a crisscross pattern in the fat. The ham will be quite hot so be careful.

Brush some of the marmalade glaze over the ham.

Return the ham in its pan to the oven and roast, uncovered and brushing with the glaze every 10 minutes, until the surface of the ham is brown and crisp, about 30 minutes more.

Remove the ham and pan from the oven and let rest for a few minutes. Thinly slice the ham and serve warm or at room temperature.