Do not preheat oven. Place ham (straight from the refrigerator) on rack in shallow roasting pan. Insert meat thermometer into thickest part of ham. Add water. Cover pan tightly with aluminum foil, leaving thermometer dial exposed. Roast in a 325-degree oven for 19 to 23 minutes per pound or until meat thermometer register 135 degrees. Meanwhile, prepare desired glaze. Remove aluminum foil, and spread glaze over ham 20 minutes before the end of cooking time. Remove ham when meat thermometer registers 135 degrees. Let ham stand 10 minutes, or until thermometer registers 140 degrees. Carve ham into slices. JALAPENO HAM GLAZE In a 1 cup glass measure, combine half cup jalapeno jelly, 1 tablespoon chopped fresh cilantro and 1 tablespoon fresh lime juice. Cool on High in microwave oven for 45 seconds to 1 minute, or until jelly is almost completely melted, stirring halfway. Cool to thicken slightly. Brush glaze over ham several times during the last 20 minutes of cooking. Makes one third cup. ORANGE-SPICED HAM GLAZE In a small bowl, combine half cup orange marmalade, 2 tablespoons honey mustard, quarter teaspoon ground allspice and 0.125 teaspoon ground red pepper; mix until well blended. Spoon glaze over ham 20 minutes before end of cooking time. Makes two third cup. GINGERY-PINEAPPLE GLAZE AND SAUCE In a small saucepan, combine 2 tablespoons rice wine vinegar, 2 cloves garlic, crushed, and 2 teaspoons finely chopped fresh ginger. Cook 3 minutes over low heat. Add 12-ounces jar pineapple preserves and 1 tablespoon dry mustard; cook 4 minutes, stirring occasionally. GLAZE Spoon quarter cup pineapple mixture over ham 20 minutes before end of cooking time. SAUCE Dissolve 1 teaspoon cornstarch into quarter cup water; add to remaining pineapple mixture. Cook and stir 1 minute, or until thick and bubbly. Serve with ham. Makes quarter cup glaze and 1 cup sauce.