Mastering the sweet-and-spicy glaze for an Easter spiral ham

At Easter, there is just nothing better than a spiral-cut ham!

Because I grew up with my grandmother roasting fresh, white, uncured hams, a sweet-glazed spiral-cut ham has always been a delicacy to me.

Because it was spiral cut, you didn't need a knife to snag a piece.

A dry glaze is a dry spice rub with both sugar and granulated honey (or honey powder) to add sweetness and flavor.

For timing, plan 12 to 15 minutes per pound at 275 F. If you decide to cook a larger ham, you'll also need to increase the dry glaze (seasoning mixture).

For a gas grill, this means turning off one or more burners to create a cooler side, then cooking on that side.

1 teaspoon kosher salt

Use paper towels to pat dry the ham, then set it, cut side down, in a shallow baking pan.

In a blender or food processor, combine the remaining ingredients and process until the ingredients are reduced to a fine powder.

When the ham is burnished to your liking, remove from oven and let rest for 15 minutes before serving.

Nutrition information per serving: 280 calories; 120 calories from fat (43 percent of total calories); 13 g fat (4.5 g saturated; 0 g trans fats); 110 mg cholesterol; 2540 mg sodium; 11 g carbohydrate; 0 g fiber; 10 g sugar; 31 g protein.