1 spiral-cut ham (7 pounds)
1/2 cup spiced rum
1 cup brown sugar
1/2 cup orange marmalade
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
Remove the ham from the refrigerator and bring up to room temperature. Pre-heat the oven to 250˚F and place the oven rack at the lowest position.
Once the ham has come up to room temperature, tightly wrap the ham in foil, transfer to the oven and bake for 1 1/2 hours, until the internal temperature reaches 100˚F. (The ham has already has been cooked so don’t be afraid of the internal temperature only reaching 100˚F.)
Meanwhile, prepare the glaze: In a medium size saucepot, add the rest of the ingredients and bring up to a boil. Stir to fully dissolve the brown sugar and reserve.
When the ham has reached an internal temperature of 100˚F, remove the foil wrapping and brush with a third of the glaze. Cook for 10 more minutes. Remove the ham from the oven and glaze again with a third of the remaining glaze and let rest for at least 15 minutes.
Serve up the spiral ham with the remaining glaze at the table. If the glaze is too thick, add some of the juices from the ham.