Baked Ham

Position a rack in the lower third of an oven and preheat to 325°F. Line a roasting pan with aluminum foil and place a roasting rack in the pan.

Using a sharp knife, score the fat on the ham in a crosshatch pattern, creating 1 1/2-inch diamond shapes. Place the ham, flat side down, on the rack in the roasting pan. Add the water to the pan and cover loosely with aluminum foil. Bake until an instant-read thermometer inserted into the thickest part of the ham, away from the bone, registers 125°F, about 1 1/4 hours.

Meanwhile, in a small saucepan over medium heat, melt the butter. Add the ginger and cook, stirring occasionally, until softened, about 2 minutes. Add the rum and boil until it is reduced by half, about 2 minutes. Stir in the marmalade and mustard and bring to a boil. Remove from the heat and set the glaze aside to cool.

Remove the ham from the oven and discard the foil on top. Increase the oven temperature to 400°F. Spread the glaze all over the ham, forcing some of it into the scoring marks. Continue baking, uncovered, until the glaze melts onto the ham, about 15 minutes.

Transfer the ham to a carving board and let rest for 15 minutes. Carve into slices parallel to the bone. Serve hot or warm.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).