So, 'splain to me Honey-Baked Hams™

Will try to post this before I slip into a food coma.  
I bought my first Honey-Baked Ham (a Half) this TG, based on a couple recommendations from you guys.  As I was cutting it into quarters (four weekends-worth of meals for me) I noticed that it was spiral cut.  I've only purchased one other spiral cut ham in my life, and it must've been goofed, as the slices only went into the meat 1/4 to 1", I didn't see the point.  This ham was sliced all the way through (great for sammiches!).  I also noticed, too late, that the top was coated with a brown sugar mixture; I should've cooked the whole thing at once and then divide into quarters.  The heat would've melted the sugar which then would flow into the slices.  I couldn't make one quarter stand "upright", so I scraped the sugar mixture onto the flat side of the ham and baked it that way, didn't come out too bad.
While I was cleaning up I noticed they had printed instructions on the outer bag, dull silver lettering against a wine-colored translucent plastic bag, very hard to read.  It gave heating instructions but recommended serving the ham at room temperature, no heating at all.  I would think the dry brown sugar on top would be kind of off-putting if it wasn't melted, right?  I've got 3 more chunks in the freezer to try this way, later; am I missing something?  
 
I did make a killer cheesy scalloped potatoes to go with.  Sliced the russets thin with my mandoline, then built up layers along with Tillamook cheddar and smoked Gruyerè, and sprinkled with salt, pepper and Harissa (a moroccan spice blend, non-traditional but I think it tastes good with cheesy potatoes).  Then poured over with a can of chicken broth, which I prefer to cream or scalded milk.  Sprinkled the top with shredded mozz for the last 20 minutes, until it browned nicely.  I do need to remember not to use the thinnest setting on my mandoline for the potatoes, it took forever to shingle them out in the dish, too thin.