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1
Put the Dickensian joint in a large roasting pan, preferably one thats shiny enough to reflect lots of ambient heat and not so flimsy that it tips willy-nilly when you pick it up.
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2
Set the oven rack as high as it can go and still afford the ham at least 2 inches of head space, Leave the roast in its pan out on the counter and fire the oven up to 325F.
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3
Mix the sugar, cinnamon, allspice, cloves, nutmeg, and salt in a small bowl.
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4
Wash and dry your hands, then smooth the spice mixture all over the hams external surface.
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5
Work it down into some of the crevices, but be careful to avoid any deep-tissue massage.
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6
A ham is a complex structure of muscle groups-too much massage and they can come apart like Goldie Hawn in Death Becomes Her.
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7
Cover the whole kit and caboodle with aluminum foil, shove it in the oven, and leave it alone for 3 1/2 hours, while you go do whatever it is you do when a big, sweating hunk of meat is roasting in your oven.
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8
Peel off the aluminum foil.
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9
Baste the ham with about half the maple syrup, preferably using a basting brush.
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10
Take it easy so you dont knock off the spice coating.
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11
Use small strokes-think Impressionism, not Abstract Expressionism.
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12
(Or just dribble the syrup off a spoon.)
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13
Continue roasting the ham, uncovered this time, basting every 15 minutes or so with more maple syrup as well as any pan drippings, until an instant-read meat thermometer inserted into the thickest part of the meat without touching bone registers 170F, about 1 1/4 hours.
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14
If it starts to singe or turn too dark, tent it loosely with foil, uncovering it just at the last to get it back to crunchy-crisp.
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15
Transfer the ham to a cutting or carving board and let it rest at room temperature for 15 minutes before carving into slices.
