Preheat oven to 350 degrees.

Score fat on top of the ham in a crosshatch pattern.

Put ham on a rack in a large roasting pan.

Cover ham with parchment paper, then cover roasting pan with foil tightly.

Bake for 10-12 minutes per pound, or per your ham's instructions.

Melt the butter with fresh thyme then set aside to allow flavors to mingle.

Meanwhile, boil the cider vinegar in a small saucepan until reduced to 1 tablespoon.

Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter.

Let honey glaze stand until ham has baked.

Discard foil and parchment paper from ham.

If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan and will be come a delicious pan sauce).

Brush ham with half of the honey glaze, then bake, uncovered, 30 minutes.

Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more.

Remove from the oven and place the ham on a cutting board. Let the meat rest for at least 10 minutes prior to carving.

Pour the liquid from the roasting pan into a bowl. Serve on the side to spoon over slices of ham, if desired. Enjoy.