Note: Over the years we have moved away from spiral sliced hams for this recipe and have been using the shank end unsliced hams that are usually about half the price of spiral sliced. When we do that, we crosshatch the ham before we bake it. That means we score the outside of the ham with a knife in a diamond pattern. The cuts are usually only about a 1/4 -1/2 inch deep. This helps some of the fat render off the ham and allows the glaze and juice to get down to the meat of the ham.