Preheat oven to 325°F (165°C) and position the rack in the lower third of the oven.

Remove ham from packaging, pat dry, and trim excess skin if desired.

Score the fat in a diamond pattern about 1/4 inch deep; optionally stud intersections with whole cloves.

Place ham cut-side down on a rack in a roasting pan; add 1/2 cup juice to the pan to keep it moist.

Whisk together brown sugar, honey (or maple), Dijon mustard, vinegar (or orange juice), melted butter, cinnamon and pepper to make the glaze.

Tent the ham loosely with foil and bake about 12–15 minutes per pound, basting every 20–30 minutes with pan juices.

During the last 25–30 minutes remove the foil, brush the ham generously with glaze and return to oven to caramelize.

Monitor internal temperature; reheat fully cooked ham to about 130–140°F (54–60°C). Adjust time for larger hams.

If glaze darkens too quickly, spoon pan juices over ham or lower oven temperature slightly to prevent burning.

Remove ham from oven, let rest uncovered for 10–15 minutes, then slice against the grain and serve with pan juices or reduced glaze.