Baked Ham With Brown Sugar Glaze

Cook ¾ cup (packed; 150 g) dark brown sugar, ⅓ cup fresh orange juice, ¼ cup honey, and a pinch of kosher salt in a small saucepan over medium heat, 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 one 7–8-lb. bone-in ham half (not spiral cut) 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 4½ tsp. cumin seeds and 4½ tsp. fennel seeds with 2 tsp. smoked paprika and a few cranks of freshly ground pepper 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 1½ hours.

Reheat glaze over medium if it has set up. Carefully slide ham out of oven and spoon or brush with half of glaze, making sure it drips into score marks. Cook 1 hour, then spoon or brush with remaining glaze. Continue to cook ham until deeply browned and an instant-read thermometer inserted into the thickest part registers 135°, about 30 minutes more (about 3 hours total). Let ham cool slightly before slicing.