Remove your spiral ham from the fridge 30 minutes before cooking, allowing it to come to room temperature. Preheat your oven to 275°F (135°C). Unwrap the ham and place it cut-side down in a sturdy roasting pan.

In a small saucepan, melt together butter and honey over low heat, stirring until fully combined. Brush this honey butter mixture generously over the surface of the ham.

Cover the pan loosely with aluminum foil and bake the ham for about 12-15 minutes per pound, aiming for an internal temperature of 120°F (49°C).

While baking, prepare the glaze by combining the remaining brown sugar, butter, crushed pineapple, Dijon mustard, and orange juice in a saucepan. Simmer for about 8-10 minutes until it thickens.

After the initial bake, remove the foil and increase your oven temperature to 375°F (190°C). Brush the prepared glaze all over the ham.

Bake uncovered for an additional 25-30 minutes, allowing the glaze to caramelize and bubble.

Pat the remaining dry spice rub onto the surface of the ham and bake for another 10-15 minutes until the exterior is deeply caramelized.

If desired, switch on the broiler for a couple of minutes for an extra crispy finish, but keep a watchful eye to prevent burning.