Preheat your oven to 325°F.

Carefully remove the ham from its packaging and pat it dry with paper towels.

If desired, stud the surface with whole cloves in a diamond pattern.

Set the ham cut-side down in a large roasting pan and pour 1/2 cup of water into the bottom of the pan.

Cover the pan tightly with aluminum foil and bake for 1 hour and 15 minutes.

In a saucepan over medium heat, whisk together the brown sugar, honey, Dijon mustard, orange juice, ground cinnamon, and ground cloves. Allow the mixture to reduce slightly for about 5 minutes until thickened.

Remove the ham from the oven and discard the foil. Brush half of the prepared glaze over the surface of the ham.

Return the uncovered ham to the oven and continue baking for 30-40 minutes, basting with the remaining glaze every 10 minutes.

Cook until the internal temperature reaches 140°F and the glaze is caramelized.

Once baked, let the ham rest for about 15 minutes, tented loosely with foil.

Slice along the pre-cut spiral lines and garnish with fresh orange slices and rosemary sprigs before serving.