Remove the ham from all packaging and pat it completely dry. Season the outside generously with BBQ seasoning — this adds savory balance and helps build those crispy caramelized edges. Place a wire rack into a roasting pan. Beneath the rack, pour 2–3 cups of apple juice and add sliced oranges, cinnamon sticks, and a pinch of cloves. This creates a flavorful steaming environment that keeps the ham juicy and aromatic. Set the seasoned ham on the rack, cut side down.

Preheat your oven to 325°F. Cover the ham loosely with foil and bake for 1.5–2 hours, or until it reaches an internal temperature of 120–130°F. Spiral hams are already fully cooked — this step is simply warming and hydrating it. While it heats, prepare your glaze.

In a saucepan over medium heat, combine the cherry preserves, brown sugar, Dijon mustard, honey, butter, orange zest, orange juice, cinnamon, clove/allspice, and a small dash of Frank’s RedHot. Let it simmer for 6–8 minutes, stirring occasionally, until glossy and slightly thickened. Taste and fine-tune: more sugar for sweetness, more mustard for tang, or another small splash of hot sauce for depth.

When the ham reaches temperature, remove the foil and brush a generous layer of glaze over the surface. Increase your oven temperature to 400°F and bake the ham uncovered for 15–25 minutes, glazing again halfway through. The edges should become sticky, glossy, and caramelized with deep shine — that’s exactly what you want.

Let the ham rest for 10–15 minutes so the glaze can set. Slice and serve with extra warm glaze on the side for maximum flavor.