1 (7-10 lb) spiral sliced bone-in ham
¼ cup sake
¼ cup mirin
⅓ cup honey
⅓ cup dark miso paste
½ cup brown sugar
2 tsps Dijon mustard
1 tsp rice vinegar
¼ tsp grated fresh ginger
1 tsp Chinese five spice
2 TBS unsalted butter
GLAZE: Combine all ingredients in a small saucepan. Cook over MEDIUM heat, stir occasionally, for 5 to 10 MINUTES or until mixture is thick and syrupy.
HAM: Preheat oven to 350°F. Remove all the packaging from the ham, brush with glaze and cover with aluminum foil.
Bake ham for 1 HOUR 10 MINUTES to 1 HOUR 40 MINUTES or until center registers 100°F. Remove the ham from the oven. Remove the foil and brush again the ham with glaze.
Continue to bake for another 30 MINUTES. Brush it with the glaze after every 10 MINUTES.
SERVE: Transfer ham to a carving board and brush entire ham with the glaze. Let rest for 15 MINUTES, tent loosely with aluminum foil.
Meanwhile, strain any pan drippings into a small saucepan and skim off any excess oil.
Stir the remaining glaze into the drippings and simmer over MEDIUM heat until warm and forms a thick but fluid sauce.
Carve and serve the ham, passing sauce at table.