Pre-heat oven to 350F. Unwrap your ham and set it fat cap side up. Use a sharp knife to score the fat in a criss-cross pattern.

Place the ham open face side down on a rack that’s over a sheet pan or roasting rack with a rim. Pour 2 cups of water in the pan.

Brush the outside of the ham with about ½ the bottle of teriyaki. Make sure to get it in the scored part and in between slices.

Arrange the onions all around the ham. Cover the pan with foil and bake on the bottom rack for 45 minutes.

Remove the ham from the oven and set the temperature to 400F. Remove the rack, drain the water and place the ham directly on the sheet pan, this time, fat cap up. Baste the ham with ½ of the remaining sauce. Place the onions all around it again.

Bake at 400F for 20 minutes. Remove from the oven, serve with the remaining sauce and tender onions. I like to garnish with sesame seeds! You can serve it over shredded cabbage or with green onion to go along with the Asian flair!