Preheat oven to 275 degrees F. Adjust oven rack to the lower third position. Line a roasting pan or large dutch oven with enough foil to cover ham and seal. Heavy duty is best, and to get a wide enough piece, lay one large rectangle of foil on another and make a fold about 1/2 along one of the long edges. Fold that a second time to seal it well.

Mix together the honey and the butter in a small bowl. In another bowl, combine sugar, seasoned salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, paprika, and allspice. Divide that sugar/spice mixture in half and place one half in a small saucepan. Set aside the bowl with the remaining sugar/spice mixture and the sugar/spice mixture in the saucepan for glazing later.

Place ham in the center of the pan, with the flattest side down; the cut side should be almost verticle. Brush the top and sides of the ham with the honey/butter mixture, working it between the spiral slices as best you can. Bring the excess foil up and over the ham and seal.

Place in oven and bake approximately 12 to 15 minutes per pound.

• A six-pound ham will take approximately one hour and 10 minutes to one hour and 30 minutes
• An eight-pound ham will take approximately one hour 30 minutes to two hours.

To glaze the ham: Open the foil, remove 3 tablespoons of the juices (see note) and add to the sugar/spice mixture in the saucepan. Pat the sugar/spice mix from the bowl all over the top and sides of the ham. Turn on broiler and broil for several minutes, moving the roasting pan (or Dutch oven) around as needed, until the top is bubbling and golden brown. Remove from oven.

While the ham is broiling, bring the mixture in the saucepan up to boil; once the boil is achieved (it will happen quickly) boil for one minute. Pour and/or brush the liquid glaze over the ham after the first broil and return the ham to the oven. Broil for another minute or so, watching closely and moving as needed, until glaze is caramelized and dark golden brown.

Remove ham from oven and foil, place ham on a platter, and rest for 10 minutes or so to set the glaze and allow a crust to harden.

Notes:

• If there are not enough juices, just use water.
• If you wish to save ham juices in the pan before you glaze, for instance, to use in a stock or soup, simply remove the ham from the foil and pour off juices, then return the ham to the foil.