Now, I'm not a fan of cloves or pineapple rings or orange-marmalade glazes...I prefer a simple roasted ham w/ some of the crunchy skin (or cracklins) left on the surface. If you don't trim it off, be sure to score the shank in a criss-crossed fashion on both sides so the excess fat can render more easily during cooking...maybe a quarter- to half-inch deep. Place on a rack cut-side down. Preheat oven to 325 degrees and, depending on the cut & type of ham, bake until the recommended core temperature is reached (in this case, 155 degrees).

Immediately after taking the ham out of the oven, liberally drizzle honey over the entire surface. Let it sit for a while (core temp. will rise about 5 degrees).

Carve and enjoy...I cut it into chunks before slices because I partition & freeze most of the meat for later use (also, I saved the hambone for a future episode of 'Semi-Homemade - The Soup Chronicles' hahaha!).

Ciao4Now.