Preheat the oven to 325º F. Line a roasting pan with foil and coat rack insert with cooking spray. Remove plastic over the bone. Place the ham flat-side down on the roasting rack.

In bowl combine the melted butter, honey, cider and mustard. Pat the ham dry with paper towels. Using your hands, slather the mixture all over the outside of the ham and in between the slices.

Add a cup of water to roasting pan to end up with a juicy ham. Bake covered for about 2.5 hours (about 20 minutes per pound of ham) or until an instant-read thermometer registers 140º F when inserted into the thickest part of the ham. Baste? Remove ham from the oven and tent with foil to keep it warm

Combine the sugar and spices in a bowl. Uncover the ham. If the edges are dry, baste the ham with the pan juices then, pat half of the spice sugar mixture (about 3/4 cup) all over the surface of the ham. Alternatively, you can place the sugar mixture on a sheet pan and then roll the ham through the sugar mixture until nicely coated.

Return the ham to the oven and broil until caramelized and bubbly. Or use a blow torch.

In a small saucepan, combine the remaining sugar mixture with about 1/3 cup of ham drippings (pan juices) or water (or a combination of both). Bring the mixture to a boil over medium heat and cook until it reaches a glaze consistency, about 2 minutes.

Pour or brush the glaze over the ham. Broil for 1-2 minutes or until bubbly. Keep an eye on it as it can burn quickly.

Remove from the oven and let rest for 5-10 minutes. Serve warm or cold.