Prep ahead: 90 minutes to two hours before baking, remove the ham from the fridge, and place it in a roasting pan lined with foil. If the ham comes with a plastic disc, discard the disc.

15 minutes before baking, preheat the oven to 350°F and move the oven rack to the lower third level.

Pour the fruit juice or water in the roasting pan. Place the ham cut side down in the roaster.

Cover the pan with foil and bake at 350°F for 15-20 minutes per pound, until the internal temperature of the ham reads 100°F-11o°F on a meat thermometer.  Note: for a 9lb ham, it takes about 2 ½ hours in my oven to reach 100°F internally.

While the ham is baking, make the glaze by combining all the ingredients except the butter in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook for 2 minutes until the sugar has dissolved.

Once the sugar has melted, add the butter and stir until melted. Remove the glaze from the heat and set aside.

After the ham has reached between 100-110°F on an instant read meat thermometer, remove the foil. Use a pastry brush to brush on half of the glaze on the outside of the ham. Get into all the nooks and crannies and in between the exposed slices. Return the ham to the oven and bake uncovered for 15 minutes.

After 15 minutes, take the ham out and brush on the remaining glaze. Return to the oven for the final time and bake for another 15-25 minutes until the ham reaches an internal temperature of 140°F. Note: carryover cooking will finish cooking the ham to 145°F.

Remove the ham from the oven and let rest 20 minutes before carving.