Pop it in the oven. Bake for about 15-18 minutes per pound. A typical 3-pound ham needs about 45 minutes to an hour. Set a timer, but don’t walk away.
Every 15 minutes, baste it with the pan juices or the reserved glaze. Do not skip this. Basting is the secret to a sticky, caramelized crust. It’s also a great excuse to open the oven and check on your little meat baby.
If the glaze starts to burn on the edges (it will), tent the ham loosely with foil. Foil is your friend. Burnt sugar is not.
