Remove the ham from packaging and place it face up on a cutting board.

Score the fat cap in a diagonal crosshatch pattern, cutting about one-quarter inch deep.

Place the scored ham cut-side down in a roasting pan and add about one-half cup of water or broth.

In a small saucepan over medium heat, combine brown sugar, honey, Dijon mustard, apple cider vinegar, cloves, and black pepper.

Whisk until the sugar dissolves and the glaze becomes smooth, about three minutes.

Pour in the ham broth or chicken broth and add the butter, stirring to combine.

Cover the ham tightly with a lid or aluminum foil and bake in a preheated 325-degree oven for one hour and 15 minutes.

Remove the ham, uncover, and brush the glaze generously over the ham.

Return the ham to the oven uncovered and bake for another 30 minutes, basting every 10 minutes.

Check the internal temperature, it should read 140 degrees Fahrenheit.

Let the ham rest for 10 minutes before carving.