Cover the ham loosely with aluminum foil, tenting it so the foil does not stick to the glaze. Transfer the roasting pan to the preheated oven.
Bake the ham for about 10–12 minutes per pound, or until heated through to an internal temperature of 140°F (60°C). For an 8–10 pound ham, this is usually 1 1/2 to 2 hours. About every 20–30 minutes, carefully pull the pan out, peel back the foil, and brush more of the sticky glaze over the ham, then re-cover and return to the oven.
During the last 20–30 minutes of baking, remove the foil so the surface can caramelize and get a little bit of that golden, sticky crust. Brush on any remaining glaze, letting it drip down into the spiral cuts.
Once the ham is nicely browned and glossy, remove the pan from the oven and let the ham rest, loosely tented with foil, for 10–15 minutes. This helps the juices settle back into the meat.
Transfer the ham to a serving platter. Spoon some of the warm pan juices over the top, then let guests pull slices from the spiral or carve thicker pieces near the bone. Serve warm, passing extra juices from the roasting pan at the table.
For a slightly different sweetness, you can swap part of the honey for pure maple syrup, which gives the glaze a deeper, woodsy flavor without changing the simple brush-and-bake method. If you prefer a little more tang to balance the brown sugar, add 1–2 tablespoons of apple cider vinegar or orange juice to the glaze as it simmers. Orange zest or a splash of pineapple juice can also bring a gentle fruitiness that feels right at home on a holiday table. To lean into a more old-fashioned spice profile, increase the ground cloves to 3/4 teaspoon and add 1/2 teaspoon ground cinnamon. If your ham is smaller, simply make the full batch of glaze and use the extra for brushing on after slicing, or for drizzling over roasted carrots or sweet potatoes. Leftovers keep well in the refrigerator for several days; store them tightly wrapped and reheat gently with a spoonful of pan juices or a bit of water so the meat stays moist. This same one-pan, one-glaze approach works nicely with a smaller half-ham or even a thick ham steak—just reduce the baking time and keep brushing with the sticky glaze until heated through and caramelized.
