Preheat your oven to 325°F. Remove ham from packaging and place in a large roasting pan, flat side down.

Score the ham in a diamond pattern, cutting about 1/4 inch deep. If desired, stud with whole cloves at the intersections.

Heat brown sugar, honey, Dijon, pineapple juice, vinegar, and cloves in a medium saucepan over medium heat, stirring until sugar dissolves and glaze is smooth.

Brush half of the glaze generously over the ham. Cover loosely with aluminum foil.

Bake for 2 hours, basting with pan juices every 30 minutes.

Remove foil and brush with remaining glaze. Increase oven temperature to 400°F and bake uncovered for 20-30 minutes, until glaze is caramelized and golden brown.

Let ham rest for 15 minutes before slicing and serving.