Remove the ham from the refrigerator 30–45 minutes before cooking to take the chill off. Preheat your oven to 325°F (163°C).

Place the ham cut-side down in a large roasting pan. Pour the water or apple juice into the bottom of the pan to prevent drying. Cover the entire pan tightly with aluminum foil.

Roast the ham covered for about 12–14 minutes per pound — roughly 1 hour 40 minutes to 2 hours for an 8 lb ham — until the internal temperature reaches 130°F when measured with a meat thermometer in the thickest part, away from the bone.

While the ham roasts, combine the dark brown sugar, honey, Dijon mustard, butter, apple cider vinegar, cinnamon, cloves, allspice, and black pepper in a small saucepan over medium heat.

Stir constantly until the butter melts and the sugar dissolves, about 3–4 minutes. Bring to a gentle simmer, then reduce heat to low and cook for 2 more minutes until slightly thickened. Remove from heat and set aside.

Once the ham reaches 130°F, remove the foil. Increase the oven temperature to 400°F (205°C).

Brush or spoon a generous layer of the warm glaze all over the ham, making sure to get it between the spiral slices. Return the ham to the oven, uncovered.

Glaze the ham every 10 minutes for the next 20–30 minutes, applying 2–3 more coats total. The glaze should bubble, caramelize, and turn a deep mahogany color. Watch carefully in the final minutes to prevent burning — a little char at the edges is perfect, but keep an eye on it.

The ham is done when the internal temperature reaches 140°F and the glaze is deeply caramelized and sticky.

Remove the ham from the oven and tent loosely with foil. Let it rest for 15 minutes before carving — this allows juices to redistribute and the glaze to set.

Transfer to a serving platter, spoon any pan drippings over the top, and serve with the remaining glaze on the side. Slice along the pre-cut spiral lines and serve immediately.

Pour the pan drippings into a small saucepan. Add a splash of apple juice or orange juice and bring to a simmer over medium heat, scraping up any caramelized bits. Strain and serve as a glossy dipping sauce alongside the sliced ham.