Preheat oven to 325°F.

Unwrap ham and lightly score the exterior in a cross-hatch pattern with a sharp knife. Not too deep.

Place cut side down on a baking sheet with about half cup water.

Secure bacon strips with toothpicks along one side, then along the top.

Working back and forth, weave bacon over and under, back and forth, and securing the ends with toothpicks.

Bake, uncovered, for 15-20 minutes per pound or until it reaches 140°F. with an instant-read thermometer, tenting bacon if it browns excessively  (mine did not, but just in case- you don't want it burning).

Remove ham from oven and drizzle with honey to your heart's desire.

Don't forget to remove the toothpicks (carefully-don't tear the weave apart) before carving/slicing.