• Pre-heat oven to 350°F.
• If there is skin on your ham, remove it with a sharp knife.
• Score the exposed fat and meat with crosshatches.
• Place it in a large roasting pan with the fat side up. Place an over-sized tent of foil around it lengthwise, leaving plenty of space – not tight to the meat.
• Bake for about 1 1/2 hours. If you have a meat thermometer, it should read 120°F in the middle.

Glaze

• Measure the honey into a small saucepan and heat at the lowest temperature, just until it begins to thin in texture.
• Zest the Meyer lemons finely into a bowl. Squeeze in the juice, allowing a little of the flesh to drip into the bowl as well.
• Stir in the slightly warmed honey, along with the ginger, and allspice, until thoroughly blended.
• Remove the ham from the oven temporarily, and take off the foil tent to uncover the meat.
• Spoon the glaze over the ham until entirely covered and dripping into the pan.
• Return the ham to the oven and baste with pan juices and any leftover glaze ever 10 minute or so for another 20 to 30 minutes. A meat thermometer should reach between 135°F and 140°F.
• When it’s done, the glaze will be somewhat sticky. Let the meat rest for about 5 minutes, then brush with glaze one more time.
• Transfer the ham to a carving plate, reserving any glaze to drizzle over the sliced meat platter.