Preheat and prep the pan: Heat your oven to 300°F (150°C). Line a roasting pan with foil for easy clean-up. Set a rack inside and pour 1 cup of water or apple cider beneath it. Add a few orange slices or spices if you like subtle aromatics.

Prep the ham: Remove the ham from its packaging and pat it dry. If it’s not spiral-sliced, use a sharp knife to score the fat in a 1-inch diamond pattern, cutting about 1/4 inch deep. Stud with whole cloves at a few intersections if you want a classic look and extra spice.

Warm the ham: Place the ham cut-side down on the rack. Cover loosely with foil and bake for about 12–15 minutes per pound until warmed through (an 8–10 lb ham will take 1.5–2.5 hours). You’re aiming for an internal temperature of 130–135°F before glazing.

Make the glaze: While the ham warms, combine honey, brown sugar, Dijon, cider vinegar, orange juice, cinnamon, ground cloves (or allspice), garlic powder, a pinch of salt, and butter in a small saucepan. Simmer over medium-low heat for 5–7 minutes, stirring, until glossy and slightly thickened.

First glaze: When the ham reaches about 130–135°F, remove the foil. Brush generously with the glaze, making sure to coat the scored areas. Return to the oven uncovered.

Build layers: Continue baking, brushing with glaze every 10–15 minutes, for 30–40 minutes. The glaze should deepen in color and cling to the surface. Add a splash of water to the pan if the liquid evaporates completely.

Final sheen: For a deeper caramelization, increase the oven to 375°F for the last 5–8 minutes, or use the broiler for 1–2 minutes. Watch closely—sugars can burn fast. Pull the ham when the surface is glossy and caramelized and the internal temp reaches 140°F.

Rest and serve: Let the ham rest for 15–20 minutes to redistribute juices. Spoon any pan drippings over the top. Slice and serve warm with extra glaze on the side.