Remove all plastic from the ham.

Cut skin off of the ham, but leave the fat.

In a small bowl, mix honey, mustard, cloves and cinnamon.

With a pastry brush, brush half of the glaze all over the ham, trying to get the glaze in between the cuts.

Preheat oven to 350°F. If you have a roasting pan with a rack, place ham CUT SIDE DOWN on the rack. Add 1 cup of water.

Place on bottom oven rack and roast uncovered for 1 hour first, then baste with some of the remaining glaze. Roast for another hour.

After the second hour, baste with the rest of the glaze and roast for another 30 minutes. If you would like the ham to be a little more browned, turn oven up to 425°F. Check it after 15 minutes to make sure it's not burning. If you hate a meat thermometer, internal temperature should be 160°F.

When the ham is browned to your liking, remove from the oven and let rest in the pan, covered loosely with foil for 20 minutes before carving.