Thaw completely, 36-48 hours. Preheat oven to 325°F. Remove ham from refrigerator; discard packaging, and let stand 1 hour. A
Wrap ham with parchment-lined foil and place on rimmed baking sheet. Transfer to oven and bake for 45 minutes until internal temperature reaches 120°F. If applying a glaze, remove from oven and glaze the ham. Increase temperature to 400°F. Bake, brushing with more glaze every few minutes until a caramelized crust forms, after about 20-30 minutes. Transfer to a cutting board or platter and serve with the natural juices and your favorite mustard.