While the ham cooks, make the glaze. Add all the ingredients to a saucepot and whisk over medium-low heat until combined.
20 minutes before the ham is fully cooked, remove from the oven. Using a turkey baster, remove as much liquid as you can and dispose of it. Using a pastry brush, pour or brush the glaze onto the ham and coat completely. Return to the oven for the final 20 minutes to seal the glaze. Remove from the oven again and let the ham rest in the dutch oven for 15-20 minutes. Cut and serve.