Preheat the oven to 325F. Place the ham cut-side down in a roasting pan, cover tightly with foil, and bake until it reaches 120F inside, about 12-14 minutes per pound, watching for steam buildup under the foil.

Melt the honey and butter together in a small saucepan or microwave-safe container until smooth. In a separate bowl, mix the granulated sugar and brown sugar with the cinnamon, cloves, ginger, nutmeg, allspice, and paprika until evenly combined and speckled.

Remove the foil and brush the ham generously with the honey butter, then pat on a layer of the spiced sugar so it adheres to the surface. Return to the oven at 400F and bake for 5 minutes, until the glaze starts to set and look slightly glossy.

Remove and repeat: brush with more honey butter, pat on another layer of spiced sugar, and bake again at 400F for 5 minutes. Look for areas of caramelization that begin turning deep golden on the ridges of the spiral.

Brush one final time with honey butter and pat on the remaining spiced sugar. Bake until the crust is deep golden and crackly and the ham reaches 140F, using the thermometer in the center between slices to confirm.

Rest the ham for 15 minutes before serving. This lets the juices settle so slices stay tender and the crust stays crisp.