Roasted Ham with Sherry-Apricot Glaze

There are so many ways to cook a ham!  I particularly love this one for the smokey sweet glaze that caramelizes beautifully.

Ingredients
For the glaze, Simmer:

• 1/2 cup each dry sherry, honey, and apricot preserves
• 1/4 teaspoon each smoked paprika and ground allspice
• minced zest and juice of 2 oranges

For the Ham, Combine:

• 3 cups fresh orange juice
• 1 tablespoon allspice berries
• 1 bone-in, spiral-sliced, smoked ham (6-8 lbs)

Instructions

1. Bring ham to room temperature, about 2 hours.
2. For the glaze, simmer sherry, honey, preserves, paprika, ground allspice, zest, and juice of 2 oranges in a saucepan over medium heat reduced to 1-1 1/4 cups, about 25 minutes.
3. Preheat oven to 300 degrees with rack in lowest position.
4. For the ham, combine 3 cups orange juice and all spice berries in a roasting pan.  Place ham, cut side down,  on a roasting rack set inside roasting pan.
5. Brush one third of the glaze on the ham; seal the pan tightly with foil.
6. Roast ham until an instant-read thermometer inserted into the thickest part registers 100 degrees, about 15 minutes per pound (1.5-2 hours).  Remove ham from oven; increase temperature to 425 degrees.
7. Brush ham with half the remaining glaze; return to oven, uncovered.  Continue roasting ham until an instant-read thermometer registers 110 degrees, about 20 minutes more.
8. Transfer ham to a cutting board, brush with remaining glaze, loosely tent with foil, and let rest about 15 minutes before serving.