1. Heat the oven to 285°F. and line the roasting rack with several long pieces of foil. These should be large enough to wrap up and around the ham.
2. Place the ham cut-side down in the pan. Take the ham out of its wrappings and place it in the pan.
3. Use a sharp knife to score the skin of the ham into a crosshatch pattern.
Slice long lines into the skin (not into the meat itself) and then slice back the other way to form a crosshatch pattern.
4. Bake for 2 to 2 ½ hours. Put in the oven to bake, well-wrapped in foil.
The ham doesn’t need any attention or checking until at least
1 ½ hours have passed.
5. Make the glaze: Combine the honey, butter and sugar in a pan and stir over medium heat until the sugar is dissolved and the butter is melted. Stir in the vinegar and Worcestershire sauce. Turn off the heat and set aside.
6. Glaze the ham.
7. Bake the ham for 10 more minutes then remove from the oven, slice and serve. Remove the now glazed ham from the oven. Cut the slices away from the bone and serve.