Preheat oven to 325°F.
In a large roasting pan, rimmed baking dish, or aluminum roasting pan, pour in 1 cup water.
Place ham cut side down in pan.
Mix remaining honey glaze ingredients. Spread 1/3 of the glaze on ham, concentrating on getting between the slices.
Cover pan with ham well with foil.
Bake ham at 325°F for 10-13 minutes per pound (ham pounds X 13 minutes) or until the center reaches 105°F. I baked my 11½ honey ham for about 2½ hours. NOTE: While the ham is fully cooked to begin with and can be eaten cold, warm until the center of the ham reaches 105°F.
Remove ham from the oven. Remove foil top. Spoon juices over ham and in between slices.
Preheat oven to 400°F.
Remove 3 tbsp glaze mixture and set aside for use later. Heat remaining honey sugar glaze in a small saucepan on the stovetop just until it's easier to spread.
Brush ham generously in numerous coats of the honey glaze. Return to oven, uncovered.
Bake 10-30 minutes, or until the center of the ham reaches 130°F. TIP: For extra honey sugar crunch, apply the remaining 3 tbsp glaze over the top of the slices. Broil on high until sugar crystallizes and looks crunchy.
Loosely cover ham with foil and allow to rest for 15 minutes before serving.