"When cooking Easter ham, buy a ham with the bone in as this leads to a juicer and more flavored roast.Place the ham on a cooling rack inside of the pan, so you can add water to keep it moist while cooking but the ham will not be directly in the water.When using a glaze be sure to make thin slices in the top of ham so the glaze gets into meat.Wrap with foil and cook at a lower heat for a longer time for a juicer ham."