Before cooking the ham, mix together your butter, honey and mustard, then massage it into the ham, so that it gets into some of the slices, then place into a baking dish, add ½ cup water, and cover both the ham and your dish with foil.
Bake at 325°F for approximately 10 minutes per pound (about 1 ½ hours). Check the temperature to be sure the internal temp is 140°F. Remove from the oven and let it rest while you prepare the dry rub.
In a mixing bowl, combine, sugar, salt, onion powder, cinnamon, nutmeg, ginger, cloves, paprika, and allspice.
Preheat your oven broiler to high. Then take your ham and brush it with the ham juices. Next, take half of the sugar mixture and pat it onto the outside of the ham. Place the remaining half of the sugar mixture into a small saucepan.
Place your ham uncovered under the broiler for a few minutes, until your ham is bubbly and caramelized. Keep a close eye on it so that it does not burn. Remove from the oven.
In the small saucepan, to your sugar mixture add 3 Tbsp of the ham juices and bring to a boil. Boil for one minute, then brush the glaze over your ham. Broil again on low for only a minute or two being careful to not let it burn. Serve while warm, or after it has cooled, and enjoy!