2 cloves Garlic, smashed in a mortar & pestle (or finely chopped)
Remove all packaging from the ham. Set aside to rest at room temperature for 1-2 hours.
Remove rind or skin of the ham making sure to leave the fat. Using a sharp knife score a 1-inch-wide diamond pattern, not more more than 1/4 inch deep, over the entire ham.
Preheat oven to 300°F. Line a baking sheet with parchment paper. Place the ham in the prepared baking tray. Pour 1/3 cup of water into the base of the pan and cover the ham with two pieces of foil and bake for 30 minutes.
Meanwhile: combine in all ingredients in a small saucepan and simmer on low for about 10 minutes, until mixture is reduced slightly (Don’t cook too much or you’ll end up with caramel.)
Allow the mixture to cool to room temp. the texture will be a bit like honey.
Remove the ham from oven (after its cooked for 30 minutes), discarding the foil. Raise the oven's temp to 425°F.
Brush 1/2 of the glaze over the warmed ham. Add back to preheated oven and cook for 15 minutes.
Remove from the oven, brush with remaining glaze and some of the pan juices. Cook for another 15-20minutes until you have a golden brown crust.
Let the ham rest for 15-20 minutes before serving.