Ingredients

• 8 lb      Bone-in spiral sliced half ham
• 4 T       Butter (1/2 stick)
• ¼ C       Honey
• 1 C       Granulated sugar
• 1 ¼ t    Kosher salt
• 1 ½ t    Cinnamon
• ¼ t       Paprika
• ½ t       Onion powder
• ½ t       Garlic powder
• ¼ t       Ground nutmeg
• ¾ t       Ground ginger
• ¼ t       Ground cloves
• Pinch of allspice

Directions

• Arrange a rack in the middle of the oven, and heat the oven to 275°F.
• Line a roasting pan with 2 pieces of aluminum foil long enough to wrap up and around the ham. Place ham in the pan cut-side down. Fold the foil up and around the ham and seal well.
• Bake the ham until an instant-read thermometer inserted into the center of the ham registers at least 120°F, 15 to 20 minutes per pound (about 2 hours).
• Make the crunchy coating:
• Make the honey butter while the ham is heating up or sitting at room temperature. Cut butter into 4 pieces, place in a small bowl, and let sit at room temperature until softened. Add honey and 1/4 teaspoon of the kosher salt, and stir to combine.
• Place sugar, ground cinnamon, paprika, ground ginger, onion powder, garlic powder, ground nutmeg, cloves, and the remaining 1 teaspoon kosher salt in a small bowl and stir to combine.
• Remove the ham from the oven once the ham reaches 120°F Arrange an oven rack as needed to make sure the top of the ham will be 3 to 4 inches from the broiling element, and remove any racks above it. Turn oven on to broil.
• Unwrap the ham and discard any juices. Turn the ham so it’s sitting on its side. Spread the honey-butter mixture all over the outside of the ham. Coat the ham with 1/3 of the spiced sugar mixture (about 6 tablespoons). Broil the ham until the sugar melts and bubbles, 30 seconds to 1 minute. Make sure to watch the ham closely so that it doesn’t burn. Repeat coating and broiling the ham two more times. 
• Remove the ham from the oven and let cool for 5 to 10 minutes. The sugary coating will cool and crisp up into a crunchy sweet and spiced coating.
• Use a long, thin knife to cut around the ham bone, then cut along the natural fat lines in the ham to separate the spiral-cut slices.