Remove the 8 lb bone-in fully cooked smoked ham half leg from the refrigerator 1 hour before cooking to take the chill off. This helps it cook more evenly. Preheat your oven to 325°F.

Place the 8 lb bone-in fully cooked smoked ham half leg flat-side down in a large roasting pan. Pour 1 cup of water into the bottom of the pan — this creates steam and keeps the ham moist. Cover the pan tightly with a large sheet of aluminum foil, crimping it around the edges to seal.

Roast the covered 8 lb bone-in fully cooked smoked ham half leg for about 15 minutes per pound, until the internal temperature reaches 130°F. For an 8 lb ham, this will take approximately 2 hours. The ham is already fully cooked — you're just heating it through.

While the 8 lb bone-in fully cooked smoked ham half leg roasts, make the glaze. In a saucepan (Small) over medium heat, combine the 1 cup dark brown sugar, ¼ cup Dijon mustard, ¼ cup honey, 2 tbsp apple cider vinegar, 1 tsp ground cinnamon, ground 1 tsp whole cloves for studding the ham, ¼ tsp ground ginger, and 1 pinch black pepper. Stir constantly until the sugar dissolves and the glaze is smooth and slightly thickened, about 3–4 minutes. Remove from heat and set aside.

When the 8 lb bone-in fully cooked smoked ham half leg reaches 130°F, remove it from the oven and increase the oven temperature to 425°F. Carefully remove and discard the foil — watch out for 1 cup water steam.

Using a sharp knife, score the fat cap in a diamond crosshatch pattern, making cuts about 1 inch apart and ¼ inch deep. Be careful to cut through the fat but not deep into the meat. If using 1 pinch black pepper 1 tsp whole cloves for studding the ham, press one into the center of each diamond for a traditional look and extra aroma.

Brush a generous, even layer of the glaze all over the scored surface of the bone-in fully cooked smoked ham half leg, making sure it gets into the cuts. Return the ham, uncovered, to the oven.

Glaze and roast the 8 lb bone-in fully cooked smoked ham half leg in 10-minute intervals — brush on a new layer of glaze every 10 minutes for a total of 3 rounds (30 minutes total). The glaze will build up into a deeply caramelized, lacquered crust. Watch it carefully in the last 10 minutes; if it starts to darken too quickly, loosely tent with aluminum foil.

The 8 lb bone-in fully cooked smoked ham half leg is done when the internal temperature reaches 140°F and the glaze is sticky, shiny, and deep amber. Remove from the oven and let rest for at least 15–20 minutes before carving. This allows the juices to redistribute.

Transfer the 8 lb bone-in fully cooked smoked ham half leg to a large cutting board. Carve by slicing down along the bone, then cutting individual slices from the boneless section. Arrange on a platter and spoon any 1 cup water drippings or remaining glaze over the top before ¼ cup honey.