A classic roast ham with a sweet-spicy glaze, perfect for Easter, Christmas, or any time. Why It Works Starting low and covered heats the ham gently, keeping the meat tender and moist. Reducing the glaze, then applying it in stages, creates a crisp, glossy exterior. Using a thermometer and a 120°F (49°C) target ensures reliable reheating. This tender, moist city ham is finished off with a simple, sweet-spicy glaze of maple syrup, molasses, and mustard. You'll get the best results if you look for a bone-in, shank-end, spiral-sliced ham with no added water. Photograph: Vicky Wasik. Video: Natalie Holt December 2010 Maple-Glazed Spiral Ham Recipe Keep Screen Awake 1 shank-end, spiral-sliced, bone-in ham (see notes), 6 to 8 pounds ( 2.7 to 3.6 kg ) 1/2 cup ( 120 ml )  maple syrup 1/2 cup ( 120 ml ) dark molasses 2 tablespoons ( 30 ml ) whole grain mustard 1/4 teaspoon ground cinnamon Adjust oven rack to lower position and preheat oven to 250°F (120°C).…