Preheat oven to 350F, with the rack in the lower third of oven. If your ham has a layer of fat (and is not spiral-cut), use a sharp Paring Knife to score the fat in a diamond crosshatch pattern, about 1 inch wide and ½ inch deep.

In a medium Saucepan, mix together the honey, brown sugar, mustard, hot sauce, vinegar, thyme, red pepper flakes, cumin, black pepper, and bay leaves. Heat over medium until warmed and incorporated. Brush all over ham (reserving some glaze for basting while cooking).

Position Roasting Pan Rack in Carbon Steel Roasting Pan; pour 2 cups water into pan and place prepared ham on rack. Cover pan with foil and bake 45 minutes. Remove pan from oven, remove foil, and brush ham with reserved glaze. Increase oven temperature to 400F.

Return ham to oven, uncovered. Bake until glaze has caramelized, basting every 10 minutes, and ham's internal temperature reads 135F when an instant-read thermometer is inserted in the middle of the ham (avoiding bone), brushing with more glaze, if desired, 20–30 minutes more.

Let rest 10 minutes before slicing with a Carving Knife. Serve with rolls and additional mustard.