Preheat and prep. Set your oven to 325°F (165°C). Line a roasting pan with foil for easy cleanup. Place the ham cut-side down on a rack in the pan. Add water or apple cider to the bottom of the pan to create gentle steam.

Make the glaze. In a small saucepan, combine honey, Dijon, whole-grain mustard, brown sugar, vinegar, butter, garlic powder, pepper, paprika, and cloves (if using). Warm over medium heat, stirring, until the sugar dissolves and the glaze is glossy, 3–4 minutes. Remove from heat and let it thicken slightly.

Cover and warm the ham. Tent the ham loosely with foil. Bake for about 10–12 minutes per pound until the internal temperature reaches 120–125°F. This warms the ham without drying it out.

First glaze. Remove foil. Brush a generous layer of glaze over the ham, making sure it seeps between slices. Return to the oven, uncovered, for 10–15 minutes.

Repeat for layers. Brush with more glaze and bake another 10–15 minutes. Do this 2–3 times until the exterior is shiny, caramelized, and the internal temperature hits 130–135°F.

Optional broil. For extra char and stickiness, set the oven to broil and cook 1–2 minutes. Watch closely to prevent burning.

Rest and serve. Transfer to a cutting board and rest 10–15 minutes. Spoon any pan drippings over the top. Garnish with orange slices or herbs if you like. Serve warm.