Remove the ham from its wrapping, and place it on a roasting pan.

Run cool water over it for a few minutes, and pat it dry.

Next, score the fatty top layer. To score your spiral ham, use a long sharp knife to cut vertical lines into the fatty layer in a crosshatch pattern at 1-inch intervals. Try not to cut too deeply into the meat below, as this can lead to drying out while it cooks.

Preheat the oven at 325°F (around 160°C).

After applying your glazing mixture, let your prepared spiral ham sit at room temperature for approximately 30 minutes before covering it with aluminum foil, and placing it in the oven on a lower rack to position it in the center of the oven.

Bake the ham for approximately 18-22 minutes per pound or until an internal thermometer registers 140°F (60°C) when inserted into the thickest part of the ham.

Remove foil for the last 30 minutes of cooking if you prefer a crunchy glaze that can be achieved by brushing your favorite glaze onto the top of your cooked spiral ham during this time. Let rest for 20 minutes before serving.