Slather the remaining glaze all over the top of the ham and place back in the oven uncovered for 15 more minutes. Using caution and tongs to help, peel back the aluminum foil from the top, leaving the aluminum foil on the sides and underneath the ham to catch the glaze and juices. Raise the oven temperature to 400 degrees F.Whisk until small bubbles appear all over, then turn off the heat. Pour the remaining half of the glaze in a small saucepot on medium heat and bring to a simmer.Fill the pan with an inch of water and roast in the oven until the internal temperature reaches 140 degrees F, about 20 minutes per pound. Tightly wrap the ham in the foil and place on a rack in a roasting pan. Pour half of the glaze over the ham allowing it to sink into the slices.
Peel back the layers of the ham and place a sprig of thyme between every other layer of the spirals. Roll out enough aluminum foil to surround the ham and place the ham in the center of the foil.In a bowl, mix together the brown sugar, honey, orange zest, 1/4 cup orange juice, pumpkin pie spice, and nutmeg.Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard. Boil until reduced to 1/2 cup, 8 to 10 minutes. Squeeze the juice into a saucepan add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil and reduce to 1 1/2 cups, about 5 minutes. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute.Mix 1 cup light brown sugar, 3/4 cup dijon mustard and the grated zest and juice of 1 orange in a bowl.Reduce the heat to low add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg. Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes.Return the ham to the oven and roast, basting every 10 minutes with the remaining Glaze, until glossy and well browned, about 45 more minutes.
If the water in the bottom of the pan has evaporated, add more. Pour half of the Glaze (see below for glazes) over the ham and brush to coat.