Preheat the oven to 325°F (165°C). Place the pork ham on a rack in a roasting pan, fat side up. Add 1 cup of water to the bottom of the pan to keep the ham moist.

Score the ham: Using a sharp knife, make shallow diagonal cuts in a diamond pattern across the fat layer. This helps the glaze penetrate and creates a crispy crust.

Prepare the glaze: In a small bowl, mix brown sugar, honey, Dijon mustard, apple cider vinegar, ground cloves, cinnamon, and black pepper until smooth.

Glaze the ham: Brush half of the glaze evenly over the ham, making sure it gets into the scored cuts. Reserve the remaining glaze for later.

Roast the ham: Place the ham in the preheated oven and roast for about 1.5 to 2 hours, or until the internal temperature reaches 140°F (60°C). Baste with pan juices every 30 minutes.

Final glaze: About 20 minutes before the ham is done, brush the remaining glaze over the ham. Increase the oven temperature to 375°F (190°C) for the last 10 minutes to caramelize the glaze.

Rest and serve: Remove the ham from the oven and let it rest for 15 minutes before slicing. Serve warm with the pan juices drizzled over the top.