Do not remove top of canned ham, put puncture with "church key" type opener - about two inches apart all around the can. Heat in low oven to soften gelatin around ham (about 20 minutes). Remove from oven - pour off the melted gelatin. Pour into the punctured holes the barbecue sauce - use whole bottle.
Bake in 325 degree oven for about 1 hour until ham heated thoroughly; remove from oven. Cut off top of can - very carefully - it will be quite hot. Drain off the sauce and pour over the ham; return to oven in bottom part of can for about 20 minutes so glaze is formed. Let cool, slice very thin - throw away the can - no cleaning up!
