Preheat the oven to 325 degrees F.

 

Place ham (fat side up) in a roasting pan and place that on a baking pan. Pour water into the pan. Bake for for an hour. In a small bowl, mix marmalade, dry mustard, and yellow mustard. Blend well. 

 

Remove ham from the oven and add orange juice. Score ham diagonally at 1 inch intervals, cutting about 1/4 inch deep. Score in opposite direction to form diamond shapes. Insert meat thermometer so bulb reaches center of thickest part of ham but does not rest in fat or on bone. Put half of the marmalade/mustard mixture over the ham and baste ham with pan juices. Return pan to oven and bake for 1 to 1-1/2 hours or until meat thermometer reaches 140 degrees F. Baste frequently as it cooks with pan juices and marmalade mixture.

 

Let ham stand in the pan for 15 minutes before slicing. While it stands, baste with pan juices and remanining marmalade.