Preheat and prep. Preheat your oven to 325°F (165°C). Line a large roasting pan with aluminum foil for easy cleanup.

Score and stud the ham. If your ham isn't already spiral-sliced, use a sharp knife to score the surface in a diamond pattern, cutting about 1/4 inch deep. Stud the ham with whole cloves, placing one at each intersection of the diamond pattern (or randomly if using spiral-sliced ham).

Place ham in pan. Put the ham cut-side down in the prepared roasting pan. If using a spiral-sliced ham, place it cut-side down to keep it moist.

Make the glaze. In a small saucepan or in the top of a double boiler, combine corn syrup, honey, and butter. Heat over medium-low heat, stirring occasionally, until butter is melted and mixture is smooth and well combined. Keep the glaze warm on very low heat while the ham bakes.

Brush with glaze. Generously brush the entire surface of the ham with the warm honey glaze.

Bake and baste. Bake the ham in the preheated oven for 1 hour and 15 minutes. This is the key: Baste the ham with the honey glaze every 10 to 15 minutes throughout the baking time. This builds up those delicious layers of caramelized sweetness.

Broil to caramelize. During the last 4 to 5 minutes of baking, turn on the broiler to caramelize the glaze. Watch carefully to prevent burning—you want a deep golden-brown, sticky glaze.

Rest before serving. Remove the ham from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.

Slice and serve. If not using a spiral-sliced ham, carve into thin slices. Drizzle any remaining glaze from the pan over the sliced ham. Serve warm and enjoy!