1 cup honey
1 cup honey
1/2 cup apple cider vinegar
1/2 cup coarsely chopped peeled fresh ginger
1/2 cup fresh lemon juice
1/2 cup packed golden brown sugar
1/2 cup whiskey
1/3 cup Dijon mustard
2 oranges, zest removed in strips with peeler
2 cinnamon sticks
10 whole cloves
2 garlic cloves, crushed
2 carrots, peeled and cut into large chunks
2 celery stalks, cut into large chunks
1 onion, cut into large chunks
1 orange, cut into 4 wedges
1 smoked cured spiral-sliced ham, about 7- to 9-pounds
The glaze can be made up to 2 days ahead, covered and refrigerated.
In a heavy medium saucepan, combine all the glaze ingredients and bring the mixture to a simmer over medium-high heat, stirring to dissolve the sugar. Remove the pan from the heat and steep for 15 minutes. Strain through a fine-mesh sieve into a small bowl; discard the solids.
Meanwhile, preheat the oven to 350°F. Place the carrots, celery, onion, and orange wedges in the bottom of a heavy roasting pan. Remove all the packaging from the ham and discard the spice-glaze package. Set the ham on top of the cut vegetables in the roasting pan. Brush some glaze over the ham. Cover the ham (not the roasting pan) with foil.
Bake until an instant-read meat thermometer inserted into the thickest part of the ham registers 115°F, about 2 hours. Remove the foil and brush the ham with the glaze. Continue to bake the ham for another 30 minutes, brushing it with the glaze every 10 minutes. The glaze should be golden and caramelized and the ham should be fully heated through.
Transfer the ham to a carving board and let rest 5 minutes. Strain any pan drippings into a small saucepan and skim off any excess oil. Stir the remaining glaze into the pan drippings and stir over medium heat until warm.
Set the ham on a platter and serve the warmed glaze mixture alongside to drizzle over the ham slices and enjoy.