Spoon honey over the ham after placing it in the slow cooker (with the aluminum insert).

Cook for three hours on low.

Turn the oven on to broil.

Add the sugar, paprika, ginger, cloves, cinnamon, nutmeg, onion powder, and six tablespoons of the slow cooker's liquid to a saucepan.

Bring to a rolling boil over high heat and let cook for one minute.

Spoon half of the topping over the ham's skin side.

Place the metal insert into the oven (if you don't have one, take the ham out and place it on a cookie sheet and use it instead).

When it begins to expand slightly and get bubbly, which should happen in 20 to 30 seconds, remove it from the oven while the door is open.

After adding the remaining glaze, heat for an additional 20 to 30 seconds.

Pull apart the slices before the sugar solidifies into a crust if you want each slice to have its own glaze.

You can provide food cold, room temperature, or heated.