Preheat the oven to 325 degrees
If there is a rind (hard skin) on the ham, remove that outer layer using a sharp knife. Do not remove the fat layer
Place ham in a shallow roasting pan – fat side up, cut side down.
Use a sharp knife to cut a diamond pattern into the surface of the ham. If you would like to use the cloves (these are optional), stick the whole cloves into the points of some of the diamonds on the ham.
Pour orange juice all over the ham. Cover the ham roast tightly with aluminum foil.
While the ham is baking, make the glaze: Melt butter, brown sugar, maple syrup, dijon mustard, and pepper together at medium heat in a small saucepan, stirring until smooth.
Bake the ham for 2½ hours. Then remove the foil and brush some of the sweet glaze on the whole ham.
Return the ham to the oven, uncovered. Then baste it every 10 minutes for another ½ hour. Baste the baked ham once more when you remove it from the oven.
Check the temperature with a meat thermometer. For food safety, cook ham until the internal temperature reaches 140 degrees Fahrenheit.
Let the ham rest for a few minutes before creating thin slices and serving at your dinner table.
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