Preheat your oven to 275°F (135°C). Remove the ham from its packaging, pat it dry with paper towels, and place it in a large roasting pan.

In a small bowl, combine the minced garlic, lemon zest, lemon juice, chopped fresh sage, olive oil, honey, and black pepper. Whisk until the marinade is well blended.

Using a sharp knife, score the surface of the ham in a diamond pattern, cutting about 1/4 inch deep. This allows the lemon-sage mixture to penetrate the meat.

Brush the garlic and sage mixture evenly over the entire surface of the ham, making sure to work it into the scored cuts. Pour the chicken broth into the bottom of the roasting pan to keep the ham moist.

Cover the roasting pan tightly with aluminum foil and roast in the preheated oven for 2.5 hours, or until a meat thermometer registers 130°F (54°C).

Remove the foil and increase the oven temperature to 400°F (200°C). Roast for an additional 15 to 20 minutes, basting once with the pan juices, until the outside is golden brown and caramelized.

Remove the ham from the oven and let it rest for 15 minutes before carving. Serve warm with the pan juices spooned over the top and extra lemon wedges on the side for a bright finish.