Preparation

Preheat the oven to 325 ̊. Score the surface of the ham with a sharp knife in a diamond pattern, about 1/8 inch deep. Wrap the ham in aluminum foil and arrange upright on the rack in the Hexclad Hybrid Roasting Pan. Fill the bottom of the roasting pan with 2 cups of water. Bake until ham is warmed through, about 15 minutes per pound, or 2 hours to 2 hours and 30 minutes total. 

Meanwhile, combine the maple syrup, brown sugar, vinegar, red pepper flakes, sriracha, and black pepper in a Hexclad 2 QT Hybrid Saucepan and bring to a boil over medium-high. Continue to boil until syrupy but not too thick, the glaze should be reduced to about 2 ½ cups, about 8 minutes. Remove from heat and let cool to room temperature. 

Remove the roasting pan from the oven, unwrap the ham, and discard the foil. Turn the oven up to 425 ̊. Add another cup of water to the bottom of the roasting pan. Set aside 1 cup glaze for serving. Brush about a third of the remaining glaze over the ham. Return the ham to the oven, uncovered for 15 minutes. Repeat two more times with remaining glaze, until the ham is glazed and glossy, for a total of 45 minutes. 

Let ham rest at least 20 minutes before slicing and serve with reserved hot maple syrup drizzled over top.