Preheat your oven to 163 °C (165 °C).

Place the ham cut-side down in a large roasting pan. Pour about 60 ml of juice (orange or apple) into the bottom of the pan to help maintain moisture during baking.

Cover the ham loosely with aluminum foil.

In a small saucepan over medium heat, combine honey, brown sugar, mustard, juice, and spices. Stir until the sugar dissolves and the mixture becomes smooth and glossy.

Remove from heat once slightly thickened.

Bake the covered ham for about 1½ to 2 hours, or until warmed through (internal temperature should reach about 60 °C / 60 °C).

Increase oven temperature to 204 °C (200 °C).

Remove the foil and brush a generous final layer of glaze over the ham.

Return to the oven uncovered for 15–25 minutes, allowing the glaze to caramelize and form a slightly sticky, golden coating. Watch carefully to prevent burning.

Remove the ham from the oven and let it rest for 10–15 minutes before slicing.

Spoon any remaining glaze from the pan over the slices before serving.