Remove the ham from the fridge 1 hour before cooking.

Preheat the oven to 300°F and position a rack in the lower third of the oven.

Line a baking dish with 2 sheets of aluminum foil, long enough to fully wrap and enclose the ham.

Trim away the rind from the bone-in ham and score the surface in a shallow crosshatch pattern.

Place the ham in the baking dish, fat side up, and wrap it with the foil.

Pour enough water into the bottom of the pan to reach about 1/2 inch up the sides. This will help prevent the ham from drying out.

Bake for 30 minutes.

While the ham is baking, melt the butter in a saucepan over medium heat.

Add the brown sugar and stir continuously until fully dissolved.

Stir in the honey, mustard, water, and garlic.

Reduce the heat to low and cook until the glaze just begins to simmer and the garlic is fragrant. Remove from the heat and set aside to cool until the glaze thickens to a honey-like consistency.

After 30 minutes, uncover the ham and brush one-third of the glaze evenly over the surface.

Continue baking uncovered, brushing with more glaze every 15 minutes, until a dark golden-brown crust forms and the internal temperature reaches 145°F.

Let the fully cooked ham rest for 10 minutes before serving. Enjoy!