1. In a large bowl, whisk the first 4 ingredients. Add ham; turn to coat. Cover and refrigerate 8 hours or overnight, turning occasionally.
2. Preheat oven to 325°. Remove ham from marinade and place on a rack in a roasting pan; reserve remaining marinade, placing it in the refrigerator until ready to baste.
3. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Bake, covered, 2 hours.
4. Baste with about half the reserved marinade. Bake, uncovered, basting the ham twice more during the first half hour, until a thermometer reads 140°, 1 to 1-1/2 hours.
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