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Place the ham on a cutting board. With a sharp knife, score the top of the ham. Begin by making a shallow cut (about ¼ to ½-inch deep) in the fat or skin of the ham. To do this, position your knife where you want to start the cut and gently press down while pulling the knife towards you. The cut should be about 1-2 inches long. Continue making cuts in the fat, spacing them about 1 to 2 inches apart. The cuts should form a diagonal or crisscross pattern, creating a diamond or checkerboard pattern on the ham’s surface.
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Place the scored ham in a roasting pan with the scored portion facing up.
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In a small saucepan over medium heat, combine the brown sugar, maple syrup, mustard, apple cider vinegar, cloves, and cinnamon. Cook, stirring frequently, until the sugar is dissolved and the sauce has thickened slightly.
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Pour half the glaze on top of the ham, setting the rest aside to use after the ham is done cooking. Tent the ham loosely with aluminum foil.
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Roast for 2 hours, basting with juices in the pan every 30 minutes.
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A few minutes before removing the ham from the oven, reheat the reserved glaze in the saucepan until heated through (3-5 minutes).
