Prepare the Ham: Preheat your oven to 325°F (165°C). Place the ham on a roasting rack inside a baking dish. Score the surface of the ham in a diamond pattern, cutting shallow slits into the fat. This helps the glaze penetrate and enhances presentation. Cover loosely with foil.

Make the Glaze: In a saucepan, combine honey, brown sugar, Dijon mustard, ground cloves, orange juice, and butter. Heat over medium until the sugar dissolves and the mixture thickens slightly. Stir continuously to prevent burning. Adjust the seasoning to taste, adding more mustard for tanginess or cloves for warmth.

Bake the Ham: Place the ham in the oven and bake for about 1.5 hours. Baste it with the prepared glaze every 20 minutes. Remove the foil for the last 30 minutes to allow the glaze to caramelize and form a sticky crust. Use a meat thermometer to ensure the internal temperature reaches 140°F (60°C).

Rest and Serve: Remove the ham from the oven and let it rest for 10–15 minutes before carving. This allows the juices to redistribute, ensuring each slice is tender and moist. Serve with extra glaze on the side for added indulgence.