Preheat your oven to 160°C (325°F). Remove the ham from its packaging and pat it dry with paper towels. If your ham has a thick rind, score it in a diamond pattern, about 0.5cm (1/4 inch) deep, being careful not to cut into the meat. This scoring helps the glaze penetrate and creates a beautiful finish.

Place the ham, cut-side down, in a large roasting pan. If using whole cloves, stud them into the intersections of the diamond pattern you scored on the ham. This adds a subtle aroma and decorative touch.

Add 250ml (1 cup) of water to the bottom of the roasting pan. This will help keep the ham moist during baking and prevent drippings from burning.

Cover the roasting pan tightly with aluminum foil. This traps steam and ensures the ham cooks evenly and remains moist. If the ham is too large for a standard pan, you can tent it loosely with foil.

Place the ham in the preheated oven and bake for approximately 15-20 minutes per 500g (1 lb) of ham. For a 3.5kg (7.7 lb) ham, this will be about 1.5 to 2 hours. The internal temperature should reach at least 55°C (130°F) when measured with a meat thermometer inserted into the thickest part, avoiding the bone.

While the ham is baking, prepare the glaze. In a small saucepan, combine the packed brown sugar, honey, Dijon mustard, orange juice, and 30ml (2 tbsp) water. Stir to combine.

Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring constantly until the brown sugar has dissolved and the glaze has thickened slightly. This should take about 5-7 minutes. Remove from heat and stir in the ground cloves.

After the initial baking time (around 1.5 to 2 hours), carefully remove the foil from the roasting pan. Increase the oven temperature to 190°C (375°F).

Brush about half of the prepared glaze generously over the surface of the ham. Make sure to coat the scored areas and any exposed meat.

Return the ham to the oven, uncovered. Continue baking for another 20-30 minutes, basting with the remaining glaze every 10 minutes. The ham is done when the internal temperature reaches 60°C (140°F) and the glaze is bubbly and caramelized.

Once the ham reaches the desired temperature and glaze consistency, remove it from the oven. Let the ham rest in the roasting pan for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and tender ham.

Carve the ham into thick slices (about 1cm or 1/2 inch) and arrange on a serving platter. Spoon any accumulated pan juices over the carved ham for extra moisture and flavor.