Combine all ingredients except ham in a medium saucepan. Set over medium heat. Stir occasionally for 5 to 6 minutes, until most of the cranberries have popped and sauce has thickened. Remove from heat and cool 5 minutes.
Puree sauce with an immersion blender or food processor. If too thick to spread on ham, add more water.
Heat the oven to 325 F. Place ham on roasting rack and use a sharp knife to score top of ham vertically and horizontally to make a crosshatch pattern. Using a brush or spoon, coat top of ham with cranberry sauce.
Roast ham in oven for approximately 20 minutes per pound. 20 minutes before it’s done, add second coating of cranberry glaze to ham. Cook until a thermometer reads 140 F. Serve with remaining glaze.