Remove the ham from the refrigerator and bring to room temperature 3 hours before cooking.

Position a rack in the lower third of the oven and preheat to 325°F. Line a roasting pan with aluminum foil. If you have one, place a roasting rack in the pan.

Using a sharp knife, score the fat on the ham about ½-inch deep in a crosshatch pattern to create 1½-inch diamond shapes. Place the ham, flat side down, in the roasting pan. Add 2 cups water or pineapple juice (or a combination) to the pan and cover loosely with aluminum foil. Bake until an instant-read thermometer inserted in the thickest part of the ham away from the bone registers 110°F (52°C), about 1 ½ -2 hours.

Meanwhile, make the ham glaze. In a small saucepan, melt the butter over medium. Add ginge and cook until soft, stirring occasionally, about 2 minutes. Add bourbon, orange juice, or pineapple juice, and boil until reduced by half, about 2 minutes. Stir in orange marmalade, Dijon mustard, and soy sauce, and stir until the marmalade dissolves. Remove from the heat and set aside to cool.

Remove the ham from the oven and discard the foil on top. Increase the oven temperature to 425°F. Baste all sides of the ham and the scored lines with the glaze. Immediately put the ham back in the oven and bake, uncovered, until the glaze melts onto the ham, and browns, about 15 minutes. The internal temperature of the ham should register 125°F.

Transfer the glazed ham to a carving board and tent with foil. Rest for 20-30 minutes where the internal temperature should rise to 130-140 degrees. Carve slices parallel to the bone and serve hot or warm.