Preheat oven to 350°.
Place ham in an aluminum foil-lined 13- x 9-inch pan.
Stir together marmalade and next 4 ingredients; spoon mixture over ham.
Bake at 350° on lowest oven rack 1 hour and 30 minutes, basting with pan juices every 30 minutes. Remove ham from oven, and let stand 10 minutes before slicing.
Cooked ham can be served directly from the refrigerator. If you'd like to serve it hot, heat in a 350° oven to an internal temperature of 140°.
Uncooked ham should be heated to an internal temperature of 160° in a 350° oven. Plan to cook it 18 to 20 minutes per pound.
Dry-cured ham is rubbed with salt and seasonings, and then stored until the salt fully penetrates the meat.
Wet-cured ham is seasoned with a brine solution, which keeps the meat moist and the texture tender.
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