Prepare and Heat the Ham

• Preheat oven to 300°F.
• Place the ham cut-side down in a roasting pan. Add 1 cup of water to the bottom of the pan and cover tightly with heavy-duty foil.
  8 lb bone-in spiral-sliced half ham
• Bake for 2 to 2 ½ hours, or until the ham reaches an internal temperature of 140°F.

Coat the Warm Ham

• In a small bowl, stir together the melted butter and honey.
  2 tablespoons butter, 3 tablespoons honey
• Carefully uncover the ham and brush the mixture all over the surface, working a little between the slices.
• Increase oven temperature to 425°F while you prepare the sugar-spice blend.

Mix the Spice-Sugar Blend

• In a separate bowl, combine the granulated sugar, seasoned salt, onion powder, garlic powder, cinnamon, nutmeg, ginger, cloves, and allspice.
  1 ½ cups granulated sugar, ½ teaspoon seasoned salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves, ⅛ teaspoon cayenne pepper, ⅛ teaspoon allspice

Create the Caramelized Shell

Standard Oven Broil Method

• Pat half of the sugar-spice mixture over the top surface of the ham.
• Broil on HIGH for several minutes until the sugar begins to bubble and caramelize. Watch closely to prevent burning.

Torch Layering Method

• Sift a thin, even layer of the sugar-spice mixture onto the surface.
• Lightly torch until melted.
• Repeat 7 layers of sift → torch until the sugar forms a glossy shell.
• Add 1–2 light spice layers at the end and torch briefly. Avoid holding the flame in one spot—ground clove can spark.

Make the Finishing Glaze

• Add the remaining sugar-spice mixture to a small saucepan.
• Add 3 tablespoons water or pan juices.
• Bring to a boil, cook for 1 minute, then remove from heat.

Final Glaze

• Brush or drizzle the hot glaze over the ham.
• Broil again for 1–2 minutes, or lightly torch, just until the glaze is set.
• Let the ham rest 5–10 minutes before serving.