I know, it's not the holidays, but here is what the America's Test Kitchen program has to say about cooking the holiday ham.

7 - 10 pound spiral sliced ham, shank end, look for one that says it has 'natural juices' added, not just 'water added.'

Preheat the ham by leaving it in the package and putting it in hot water to cover for 45 minutes. Pour off the water, fill the container with fresh hot water, and let stand another 45 minutes. Remove the packaging. Place the ham in a cooking bag, cut side down. Tie the bag close to the top of the ham and cut off the excess. Poke 4 holes in the bag near the top of the ham to let steam escape. Put a probe thermometer in the thick part of the ham, not hitting the bone. Place the ham on a 9 by 13 inch baking pan. Bake at 250 degrees. Bake 1 to 1 1/2 hours until internal temperature is 100 degrees. Cut the bag off at the top and fold the bottom part back to expose the ham. Brush with warm but not hot glaze. Increase oven temperature to 350 degrees and return the ham to the oven for 10 minutes. The serving temperature should be 120 degrees, any higher and it will dry out.

Transfer the ham to the cutting board and brush on more glaze. Cover with a tent of foil for 15 to 20 minutes. Pour off the ham juices. Make sauce: add 2 tablespoons ham juice to the remaining glaze and warm slightly.

Maple Orange Glaze:
3/4 cup maple syrup
1/2 cup orange marmalade
2 tablespoons unsalted butter
1 tablespoon Dijon mustard
1 teaspoon black pepper
1/4 teaspoon ground cinnamon

Cook over medium heat until reduced to just about a cup, about 10 minutes.

Drop Biscuits
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon salt
1 cup cold buttermilk
8 tablespoons unsalted butter and cooled to almost room temperature

Whisk the dry ingredients together in a bowl. In a separate bowl combine the buttermilk and melted butter. It will start to look curdled. Stir the wet ingredients into the dry ingredients until it pulls away from the sides of the bowl. Spray a 1/4 cup measuring cup with cooking spray. Use it to measure scant 1/4 cup pieces of dough onto a greased cookie sheet, about 1 1/2 inches apart. Bake 12 to 14 minutes at 475 degrees. Remove from oven when golden brown and brush with melted butter and cool on a rack for 5 minutes before serving.

Best orange marmalade according to them:
Trappist Seville Orange Marmalade
Next: Hero Orange Bitter Marmalade

Third choice: Smuckers Sweet Orange Marmalade (but very sweet)
Too sweet:
Bonne Mamam Orange Marmalade