Opt for a bone-in, fully cooked spiral ham (8-10 lbs) for the best flavor and texture.
Lightly score the surface in a crisscross pattern to let the glaze penetrate and enhance flavor.
Combine honey, brown sugar, Dijon mustard, apple cider vinegar, and a pinch of cloves or cinnamon for a sweet and tangy glaze.
Brush the glaze over the ham every 15-20 minutes during baking to build up a sticky, flavorful crust.
Roast at 325°F (163°C) for about 15 minutes per pound, tented loosely with foil to prevent drying.
For a golden, sticky finish, remove foil during the last 20 minutes and baste generously with glaze.
Let the ham rest for 10-15 minutes after baking to allow juices to redistribute, making it moist and tender.