Preheat the oven to 325°F (165°C). Place the ham cut side down in a roasting pan and, if desired, score the surface in a diamond pattern and stud with whole cloves.

Cover the ham loosely with foil and bake for about 1 1/2 hours, or until heated through.

While the ham bakes, melt the butter in a saucepan over medium heat. Stir in the brown sugar, honey, Dijon mustard, apple cider vinegar, cinnamon, cloves, and black pepper. Cook for 2 to 3 minutes, stirring often, until the glaze is smooth and slightly thickened.

Remove the ham from the oven and increase the oven temperature to 400°F (200°C). Remove the foil and brush the ham generously with the glaze.

Return the ham to the oven, uncovered, and bake for 15 to 20 minutes, brushing with more glaze once or twice, until the outside is caramelized and glossy.

Let the ham rest for 10 to 15 minutes before slicing and serving with any remaining glaze.