I have a nine pound ham, spiral sliced, bone-in, brown sugar cured,
fully cooked.

The label says to wrap it in foil and bake it in a pan for about two
hours (based on its weight), until 120 degrees F.

Any suggestions? After brining and baking turkey with aeromatics I
wonder what I could do to a ham to make it even better... oh, by the
way, this will be my first time baking a ham, so I am quite
inexperienced when it comes to hams.

The label also has a recipe for a praline glaze to be applied during the
final half hour of cooking:

1 1/2 cups brown sugar
6 Tbsp butter, melted
8 Tbsp honey
1 cup pecans, finely chopped

Thoughts, suggestions?

I am going to serve this with the mashed cauliflower recipe posted about
a month ago, and probably baked potatoes with butter, sour cream,
cheese, chives, and crumbled bacon. Mmmm... bacon...

--
John Gaughan
http://www.johngaughan.net/