Remove the spiral ham from the refrigerator and allow it to sit at room temperature for about 30 minutes. Preheat your oven to 275°F (135°C).

Place the ham, cut-side down, in a large roasting pan fitted with a wire rack. Pour broth into the bottom of the pan for added moisture.

In a microwave-safe bowl, melt 4 tablespoons of butter with the honey, mixing until well combined. Brush the mixture generously over the outside of the ham.

Bake the ham for 12 to 15 minutes per pound, checking until the internal temperature reaches 120°F. The ham will start to caramelize.

While the ham is baking, combine the remaining brown sugar, melted butter, crushed pineapple, Dijon mustard, and orange juice in a saucepan. Heat until it reaches a gentle boil, then reduce to a simmer for 8 to 10 minutes.

Carefully remove the ham from the oven and increase the temperature to 350°F (175°C). Brush the thickened glaze all over the ham.

Bake uncovered for an additional 25 to 30 minutes until beautifully caramelized.

After caramelization, pat the remaining dry spice rub over the top and bake for another 10 to 15 minutes. Optionally, broil for an additional 2 to 3 minutes.