Hi Sybil! I found this in the TKL archives:

Andie's Original Recipe for honey baked ham
(Andie Paysinger)

Following is the ham recipe I developed originally for cooking
"dry-cured" hams from my family's farm in Kentucky. These are
usually quite salty as they are pre-cured in a barrel of salt before
being hung in the smoke house. People in the south like saltier ham
than folks out here so I experimented until I discovered this way of
cooking them which actually extracts a lot of the salt. Then I
discovered that very cheap store hams also come out nicely
flavored when cooked this way. I always warn people to keep the
heat low and the time long - as one doesn't get the same results with
more heat and less time. I have cooked this for a lot of people and
told quite a few people who have used this method and have yet to
find anyone who has not found this to be just about the best ham
ever.
This recipe (or cooking method)
works really well with the
absolute cheapest bone-in ham,
the holiday "Loss Leaders" at 49,
59, cents a pound, sometimes
less. DON'T GET THE SHANK
END

For a 12 to 15 pound ham you
will NEED the following:

A deep roasting pan, dutch
oven or deep baking dish just
big enough for the ham to fit into
with enough room to let you turn
it over.

An Ice Pick! This is very
important!!!

Maple syrup - I find it at Trader
Joes a specialty discout grocery
chain here in Calif. or at
Price/Costco and at Smart &
Final. I am sure there is a similar
source in your area. I usually buy
a quart and use most of it.

Dry mustard, (Colemans) about
2 tablespoons.

Optional - Whole cloves to stick
in the ham but not necessary.
1. Trim any skin off the ham
but leave some of the fat, - less
than 1/4 inch thickness. Score
the fat down to the meat in a
diamond or tic-tac-toe pattern,
your choice.

2. Take the ice pick and stab
the ham all over, and I mean
many, many stabs. Use up
some of your latent agression.

3. Take the dry mustard and
massage it into the ham. If you
must, stick whole cloves into
the ham, as many as you want.

4. Put the ham in the pot.
Pour in the maple syrup until
it comes up at least 1/2 way
on the ham, a little more won't
hurt, it won't be going to waste.

5. Place the ham in a COLD
oven and turn the temp control
to 300 degrees F. Set timer for
30 minutes. After 30 minutes
reduce heat to 250. and turn
the ham over in the syrup.

6. Continue cooking for 3
hours for a 12 pound ham, add
30 minutes for each 2 pounds
over that, turning the ham every
30 minutes. This is a long, slow
method that will have
remarkable results.

7. At the end of the baking
time, remove ham from pot,
allow to drain on a rack for 20
minutes then slice.

Most of the salt in the ham will
have been extracted through
the stab wounds and the meat
will have absorbed some of the
maple flavor from the syrup.

When the liquid left in the pot
has cooled, strain it through a
coffee filter and freeze it, you
can use it two more times.
After that it loses a bit of flavor
or becomes too salty.