Alton Brown had a recipe that consisted of putting it in the oven on a sheet, loosely covered in an aluminum dome, at 250 until it gets to 130 degrees. Then put on a layer of brown mustard. Sprinkle on some brown sugar and then spritz it with bourbon. Then on top of that pat on some crushed ginger snap cookies.
Then put it back into the oven at 350 degrees until the recommended internal temperature of 140.
I tried it and you have to work fast since the brown sugar begins to melt when you put it on the ham.