I'm confused... I buy hams months out, freeze, defrost a day ahead, and then glaze (many many many ways to glaze a ham... honey IS one of my favorites) and warm day of. Nothing simpler... because they're all already cooked/cured. You're just warming and glazing!
There are dozens of curing types (hickory smoked, mesquite smoked, sugar cure, salt cure etc.). You just pick your cure, your size and style (I'm fond of apple and hickory smoked/spiral sliced me'self...esp because then when you glaze them you can "feather" them open so the glaze goes interior), decide on glaze type (sugar, brown sugar, honey, honey clove -my fav). Some come with packets, but all you need is sugar or honey and any spices or herbs you like.
All for about $20-$30. And that's out here... where food costs are through the roof. ($12 per pound for lunch meat and $7 for a gallon of milk kind of through the roof).
Your grocer or butcher doesn't carry hams year round?