• Preheat your oven to 250ºF. Let the ham come to room temperature on the counter top for an hour to get the chill off.
• Place your ham into a large oven-safe roasting bag and tie the bag with the special tie it comes with. Place the ham into a baking dish, cut a few holes at the top to release steam, and put the ham into the oven for about 1 ½ hours before moving on to glazing the ham.
  1 (9-10 pound) bone-in spiral cut ham

Making the Glaze

• While the ham is baking, make the glaze. In a saucepan over medium heat, whisk together the fig preserves, butter, honey, Dijon mustard, orange juice and zest, apple cider vinegar, cinnamon, thyme, and ground cayenne until the fig preserves loosen up and everything comes together
  ½ cup fig jam or preserves, ¼ cup honey, ¼ cup Dijon mustard, ¼ cup orange juice, 2 teaspoon orange zest, 1 tablespoon apple cider vinegar, 1 teaspoon ground cinnamon, 2 teaspoons fresh thyme leaves, ¼ teaspoon ground cayenne pepper, 2 tablespoon butter
• Heat the mixture over medium heat, stirring occasionally, until it becomes smooth and slightly thickened, about 5 minutes. Lower the heat to medium-low.
• Whisk together the cornstarch and water and stir it into the glaze to help thicken it. Do not let it boil or the cornstarch will lose its thickening properties.
  1 tablespoon cornstarch, 1 tablespoon cold water
• Once thick, tak the glaze off the heat. Taste and adjust seasoning with a pinch of salt and pepper, if needed.
  kosher salt and black pepper
• After the ham has cooked for 1 ½ hours and/or has reached an internal temperature of 110°F, carefully remove it from the oven.
• Turn the oven temperature to 375ºF. Open the oven bag carefully (be cautious of the hot steam). You can discard it here or keep it as long as it can handle high temperatures.

Glazing and Baking

• Use a silicone brush to brush some of the honey fig glaze generously over the entire surface of the ham, getting into the slices. You can also spoon some glaze between the slices for extra flavor.
• Return the glazed ham to the oven, uncovered, and bake for an additional 30 minutes or until the ham reaches 125ºF with an instant read thermometer at the thickest part without touching the bone, basting with more glaze every 10 minutes until the glaze is caramelized.

  I like broiling for the last 3-5 minutes at a LOW broil to give it a little last kiss of caramelization (remove the bag before this, it WILL melt under a broiler).
• Once the ham is beautifully glazed and caramelized, remove it from the oven and let it rest for about 15 minutes before carving.