I'm guessing you're talking about an already cured and cooked ham like the shank at butt portions that are often on special from about $1-1.50 per pound. If that's the case. I just trim them up a bit (especially the shanks which have way too much skin & fat), crosshatch the remaining fat, and throw them in my smoker (Bradley) for 4 hours of hickory smoke at about 200-225o. After that, I wrap them in foil ("nekkid" to prevent drying out) and continue heating/baking to 140o IT. We prefer sauce alongside to glaze so I don't soak, coat, or baste. Adds a great "double-smoked taste - SWMBO won't let me serve ham any other way anymore.
Bottom line - the secret is low and slow; high heat dries them out.
Caveats:
If the ham is partially cooked, you may need to take it to a higher IT (see the package for instructions).
Be especially careful with spiral-sliced hams; they can dry out pretty quickly.
