Prep: 1. Preheat oven to 325. 2. Melt butter with thyme and set aside. Make: 1. Fill bottom of roasting pan with 1/4 inch water. Open ham, place flat side down on rack in roasting pan. Cut cross hatch pattern in top with sharp knife. Pop in the oven covered with foil and bake at 325 for 7 minutes per pound. 2. Boil cider vinegar in a small saucepan until reduced to about 1 tablespoon. Remove cider vinegar from heat and whisk in honey, worcestershire sauce, and thyme/ butter. Set aside. 3. When ham has 15-20 minutes of time remaining, remove from oven and discard foil. If there is no liquid in the pan add up to 1 cup of water. Then drizzle generously with the glaze. Return to oven uncovered for last 15-20 minutes.
Store-bought hams are generally pre-cooked, hence the 325 temperature which is more about warming them up. If you're making a larger ham put the glaze on earlier - as a rule of thumb, it should go on when the ham has about 25% of its time left. We recommend hams with no antibiotics, preservatives, nitrates or nitrites.