place ham on a rack in a shallow roasting pan. score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. pour cider into pan.

in a small saucepan, combine the perserves, chutney, an mustard. cook and tie over medium heat until preserves are melted; brush over ham. press brown sugar onto ham.

bake, uncovered, at 325° for 2 to 2-1/2 he's or until a meat thermometer reads 140°, basting occasionally with pan drippings. cover loosely with foil if ham browns too quickly. let stand for 10 minutes before slicing.