Preheat the oven to 325°F (160°C). Remove ham from packaging and pat dry with paper towels. If the skin is present, score the fat in a diamond pattern about 1/4 inch deep, taking care not to cut into the meat. Optional: stud the intersections of the diamonds with whole cloves (about 8–12) for extra aroma.

Make glaze

In a small saucepan over medium heat, melt the unsalted butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Stir in brown sugar, Dijon mustard, honey, apple cider vinegar, orange juice, orange zest, ground cloves, and black pepper. Bring the mixture to a gentle simmer and cook 3–4 minutes, stirring, until sugar dissolves and glaze thickens slightly. Remove from heat and set aside.

Roast ham

Place the ham cut-side down in a roasting pan fitted with a rack. Pour 1 cup water or low-sodium chicken broth into the bottom of the pan to keep the ham moist. Brush a generous layer of the prepared glaze all over the ham. Tent the ham loosely with foil and place in the preheated oven.

Baste and finish glaze

Roast the ham for about 15 minutes per pound (for a 3-lb ham, ~45 minutes) until heated through (internal temperature about 140°F / 60°C for fully cooked smoked ham). Every 12–15 minutes, remove the foil tent, baste the ham with more glaze, and re-cover. During the last 10–15 minutes of roasting, remove the foil to allow the glaze to caramelize — brush with remaining glaze once or twice and watch carefully so it does not burn.

Rest and carve

Remove the ham from the oven and transfer to a cutting board. Tent loosely with foil and let rest 10–15 minutes so juices redistribute. Reserve any pan juices and remaining glaze for serving. Carve the ham into slices across the grain and arrange on a warmed platter.

Optional garnish & serving

Spoon a little of the pan juices over the carved ham, sprinkle chopped fresh parsley, and serve additional glaze on the side. If you studded with cloves, remove them before serving if guests prefer.