This ham is the perfect combination of a little spice and sweet. It is a great dish for a buffet, sandwiches, brunch or dinner!
Ham provides flexibility when entertaining. You can cut it into small pieces, put out some accoutrements, rolls or biscuits and people love it!
You can slice it up and put it on a platter for everyone to enjoy. Pairing with other foods? You’ve got it! Try a potato salad, like my Potato Salad with Capers and Dill or an au gratin potato. Mac and Cheese? Sure! Great pairing. Need something to bring to the next potluck. The answer is almost always, ham.
Leftovers are a winner. Ham can be used later for sandwiches, soup or just eaten cold by the light of the fridge at midnight, or so I have heard.
Leftover ham also freezes well. Ham is a winner any way you slice it.
In a small saucepan over medium heat cook dark brown sugar, fresh orange juice, cup honey, and a pinch of kosher salt stirring occasionally, until sugar is dissolved and glaze is thickened and syrupy, about 5 minutes. Remove from heat.
Place a rack in lower third of oven; preheat to 350°. Pat ham half dry with paper towels and place, cut side down, on a wire rack set inside a rimmed baking sheet. Using a knife, score fat in a crosshatch pattern, cutting ½" apart and about 1" deep.
Coarsely crush cumin seeds, fennel seeds, peppercorns with smoked paprika in a spice mill or mortar and pestle (you just want to break up the seeds a bit—bigger pieces are okay). Rub spice mixture all over ham, working into score marks. Bake 1 hour.
Spoon or brush with glaze, making sure it drips into score marks. Cook 1 hour longer. Check the temperature. Continue to cook ham until deeply browned and an instant-read thermometer inserted into the thickest part registers 135°. Let ham cool slightly before slicing.
The ham is full cooked so bringing it to 135 is to thoroughly warm it.