For the Ham (1st bake):

1. Preheat your oven to 325°F (163°C).
2. Place the ham in a shallow roasting pan, with the cut side down. If your ham has a skin, score it lightly with a sharp knife (most precooked hams are already scored). Score the ham’s skin in vertical and diagonal rows every two inches, creating a crosshatch pattern, which allows the glaze to soak into the meat. 
3. In a small bowl, mix mustard and orange juice. Brush this mixture over the surface of the ham. 
4. Cover the ham with foil and bake in the preheated oven for about 15 minutes per pound. Calculate the total cooking time* based on how much your ham weighs. For a 9-lb bone-in ham, it will take about 135 minutes in total. You will remove the ham 20 minutes before the final finish time and add the glaze for the second bake at a higher temperature (see below). 

Make the Brown Sugar Glaze:

1. In a small saucepan, whisk together the butter, brown sugar, honey, orange juice, mustard, ginger, thyme, and paprika (if using). Bring to a boil, then simmer for 2 minutes until it is slightly thickened and the sugar is dissolved; stir occasionally. Remove from heat and allow to cool for 10-15 minutes to thicken even more.

Ham (2nd bake): 

1. Twenty minutes before the ham is done, remove it from the oven and turn the oven temperature up to 425°F. Brush HALF of the prepared glaze on top of the ham; do not cover, and continue baking for 10 minutes. After 10 minutes- add the remaining glaze and bake another 5-10 minutes or until there is a nice golden brown exterior. Your ham is done reheating when it reaches an internal temperature of 140 degrees F. 
2. Remove the cooked ham from the oven and spoon the glaze on the bottom of the pan over the ham. Cover loosely with foil and let it rest for 15 minutes before carving. 
3. Serve with the extra pan juices/glaze on the side. 

Enjoy your delicious ham for any occasion!