• Preheat the oven to 325.
• Ham should be cooked for about 20 minutes per pound so plan accordingly.
• In a small saucepan over medium heat, whisk together the butter, honey, mustard, apple butter and cinnamon.
  2 Tablespoons Butter, 1/3 Cup Honey, 1 Tablespoon Dijon Mustard, 1 Tablespoon Apple Butter, 1/4 teaspoon Cinnamon
• Place the ham, cut side down on a roasting rack in a pan. Slowly pour the mixture over the ham and massage it between each layer. If any drips onto the pan just scoop it up and rub onto the ham.
  7-8 Pounds Ham
• Pour the apple juice into the bottom of the pan. Water, pineapple or orange juice, or even a combination is fine.
  1 Cup Apple Juice
• Bake for about 2 hours or until heated through.

Rub

• Meanwhile, mix together all ingredients for the sugar rub in a small bowl.
  1 1/2 Cups Sugar, 1/4 Cup Brown Sugar, 3/4 teaspoon Salt, 3/4 teaspoon Cinnamon, 3/4 teaspoon Cloves, 3/4 teaspoon Onion Powder, 1/2 teaspoon Ginger, 1/2 teaspoon Allspice, 1/2 teaspoon Smoked Paprika
• Remove the ham from the oven and allow to cool for 15 minutes tented with foil.
• Pour half of the sugar mixture into a clean pan and roll all sides of the the ham in it, using your hand to scoop the sugar rub, really pressing it onto the sides. If it isn’t sticking, brush a little of the pan juices onto it and then press onto the sides.
• Using a small kitchen torch, slowly move the flame all over the ham to crystallize the sugar. If you don’t have a kitchen torch you can place the ham under a broiler. Just be sure to keep it far enough away from the heating element and rotate the ham side to side and front to back (literally lay it on it’s sides at the end.) Watch carefully as this method can burn the sugar or make the sugar all off. We really, really don’t recommend this method. A torch is much easier.
  Kitchen Torch
• Pour 1/2 cup of the pan drippings into a saucepan with the remaining sugar and bring to a slow boil, turn down to a simmer and continue to coo, stirring occasionally until reduced slightly. Set aside. Cooling will thicken this more so don’t go too crazy cooking it.
• Serve immediately with glaze poured over.