Remove skin and trim all but 1/4 inch of the fat from ham. Score fat, just
through to the meat, into 3/4 to 1-inch diamonds. Place ham on rack in medium
roasting pan. Insert meat thermometer into center of ham, being careful that
pointed end does not touch bone.
Bake for 1 1/2 hours.
Meanwhile, prepare glaze. In cup, mix jam, mustard and ginger until blended.
Brush glaze over ham.
Bake ham 30 minutes longer, or until thermometer reaches 140 degrees F.
Place on large, warm platter. Let stand 15 minutes; keep warm.