I think you are right...But, maybe after the Turkey Day event, do some reading in the Charcuterie section - and you will find that with more time - you can make a much better ham at home - than you will buy in the store.
Now, Find a nice sized ham, one that is not too salty unless you like that, and cut hash marks in the side that you want to be the "top" of it as it is cooking.
Look in the recipes section for ham glaze ideas. Or.....
I like to put 2 liters of Coca Cola and add some bourbon to taste, probably just a couple of shots and - put this in a stew pot and simmer/low boil it until it gives me a heavy coming on the back of a spoon as it cools. That will be about a 60% reduction in volume from the 2 liters.
Add a little cinnamon, and nutmeg, or a tiny amount of allspice ( too much can be bitter or "sharp" on the finish of the taste). Once it is cooked down to a thin to medium syrup consistency, you can baste your ham every 20-30 minutes during the last 3-4 hours of the cooking process. Those hash marks ( I like a checkerboard pattern about 1" squares, and on a diagonal to the lay of the ham...) And - you can pin cherries, or pineapple slices on top of it with toothpicks while the basting is going on...
Give it 4 hours or so in your grill or oven or grill. Turn up the heat to 350-400 near the end ( last hour or so? ) to brown the "set" glazing.
Have fun!
