Remove the cooked ham from the refrigerator 90 minutes prior to baking. Place ham (do not remove plastic wrap) inside a large pot add hot water and cover with a lid. Let sit for 45 minutes, then replace the water with fresh hot water.

Add the full bag of fresh cranberries, 1/4 cup of orange juice, and brown sugar to medium sized sauce pan on medium heat. Stir to combine and bring to boil, then reduce to low heat.

After about 5 minutes the cranberries should get soft and break apart, add the orange marmalade, salt, and the rest of the orange juice. Turn heat to medium-low and bring to a gentle boil.

Let reduce for 5-10 minutes, adding more orange juice or water if glaze gets too thick.

Blend the glaze with an immersion blender for a smooth glaze or you can leave as-is for a chunky glaze.

Preheat the oven to 250 degrees.

Slice the orange into slices about 1/4 inch thick.

Add 2 cups of orange juice to the bottom of a roasting pan, plus add the slices of 1 orange to the orange juice. Place a small cooling rack in the bottom of the pan to elevate ham slightly.

Remove the ham from the plastic and then add ham flat side down to rack and tent with aluminum foil.

Cook the ham until it reaches an internal temp of 140 degrees; time will depend on the size of your ham, check the packaging.

Remove from oven and increase oven temperature to 350 degrees.

Spread 1/3 of glaze on ham return to oven for about 25 minutes. Keep an eye on the glaze and cover with foil if you see any parts starting to burn.

Check on the glaze and spread more glaze if needed, cook for another 10-15 minutes.

Remove ham to a cutting board and let the ham rest for 5 minutes.

Slice ham to desired thickness and serve with remaining glaze.