While I fully intend, some day, to make a ham from scratch, until then I remain lazy and use pre-cooked hams. In Newfoundland they are one of the few things that are readily available and cheap, and you can get them in any size.
So take your ham. Spray a baking dish with cooking spray and plop the sucker down. Stud with cloves, and pour a little cranberry juice over the top.
Bake at 350°F until the internal temperature reaches 160°F, which comes to about 15 minutes a pound.
Cover the ham with foil if it is especially large, as it will tend to blacken after a bit.
Remove cloves before slicing and serve. We generally live on the leftovers for several days afterward. Cold ham is good fried with eggs, sliced into omelets or fritatas, stewed in Scotch broth, sliced in sandwiches . . . you name it.