Preheat the oven to 325°F.

Place the ham on a cutting board. Using a sharp knife, score the top of the ham by making shallow cuts about ¼ to ½ inch deep in the fat or skin. Create a diamond or checkerboard pattern by spacing the cuts 1–2 inches apart in a diagonal or crisscross direction.

Place the scored ham in a roasting pan with the scored side facing up.

In a small saucepan over medium heat, combine the brown sugar, maple syrup, Dijon mustard, apple cider vinegar, ground cloves, and ground cinnamon. Stir frequently and cook until the sugar dissolves and the glaze thickens slightly.

Pour half of the glaze over the ham, reserving the rest. Tent the ham loosely with aluminum foil.

Roast the ham for 2 hours, basting with pan juices every 30 minutes.

A few minutes before removing the ham from the oven, warm the reserved glaze in the saucepan over medium heat for 3–5 minutes.

Remove the ham from the oven and pour the warmed glaze over the top before serving.