Preheat the oven to 300 degrees Fahrenheit. Let the ham rest at room temperature for 1-2 hours to come to temperature before baking.

Remove the ham from its package and pat it dry with paper towels. Score the ham by cutting into the rind of the ham in a diamond pattern making sure that the cuts are approximately 1/4-1/2″ deep.

Place the ham on a roasting pan and pour approximately ¼ cup of water all over the top of it.  Loosely cover the ham with foil to keep it from drying out.

Bake for 2 - 2 1/2 hours until the ham reaches an internal temperature of 125 degrees F in the thickest part of the ham.

While the ham is baking, heat the butter in a small saucepan over medium high heat until the butter is browned.

Then whisk in the brown sugar, honey, dijon mustard, cinnamon and ground cloves.  Cook and whisk for 2-3 minutes until the sugar has completely dissolved.

Then stir in the minced garlic and cook for 1 minute.  Remove the glaze from the heat and let it cool slightly.

Increase the oven temperature to 425 degrees F.  Remove the foil from the ham and baste the ham with approximately ⅓ of the basting mixture.  Cook it for an additional 20 minutes and baste the ham 2 more times during this cooking time until the ham reaches an interval temperature of 135 degrees F.

Remove the ham and let the ham rest at room temperature for 15-20 minutes (tented loosely with foil). Then carefully move the ham to a large cutting board. Then carve the ham into large slices and enjoy!