Begin by preheating your oven to 325°F (165°C). This may seem simple, but the right temperature is crucial for even cooking.

Remove the ham from its packaging and place it on a roasting pan with the cut side down. If it’s tied, cut the string to help the glaze penetrate the meat better.

Using a sharp knife, score the surface of the ham in a diamond pattern. This allows the glaze to seep in, creating a beautifully caramelized outer layer. Aim for about ¼ inch deep; you want to hit that sweet spot without cutting too deep.

In a medium bowl, mix together the bourbon, brown sugar, Dijon mustard, orange juice, ground cloves, and ground cinnamon. Stir until smooth and well-combined.

Brush a generous amount of the glaze over the scored surface of the ham. The more you use, the better the flavor will be. Save the rest for later.

Cover the ham loosely with aluminum foil. Place it in the oven and roast for about 12-15 minutes per pound. Every half hour, take the ham out and baste with more glaze. This enhances flavor and helps create that lovely crust.

In the last 30 minutes of cooking, remove the foil. This allows for a perfect caramelization. Keep basting to achieve that sticky, shiny surface.

The internal temperature should reach 140°F (60°C) when it’s fully cooked. If you have a meat thermometer, now’s the time to use it.

Once done, let the ham rest for at least 20 minutes before slicing. This resting period ensures the juices redistribute, making it juicy and flavorful. Slice and arrange on a platter. Garnish with orange slices if you like.