Preheat your oven to 160°C (320°F). Place the ham on a cutting board and score its surface in a diamond pattern, making shallow cuts about 1 inch apart—this allows the glaze to seep into the meat.
In a small saucepan, combine brown sugar, orange juice, Dijon mustard, whole cloves, lemon zest, smoked paprika, and honey. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let it simmer until the glaze thickens slightly and becomes glossy, about 10 minutes.
Remove the glaze from heat and strain out the cloves if desired. Using a basting brush, generously coat the scored surface of the ham with the warm glaze, pressing it into the cuts for flavor.
Place the ham in a roasting pan and bake uncovered at 160°C (320°F). After 30 minutes, baste it again with the glaze. Continue baking, basting every 30 minutes, until the ham is heated through and the surface begins to caramelize, about 1.5 to 2 hours in total.
Increase the oven temperature to 200°C (390°F) during the last 15 minutes to enhance caramelization, watching carefully so it doesn’t burn. The glaze should turn deep amber and glossy.
Once done, remove the ham from the oven and let it rest on a cutting board for 15 minutes. This helps the juices redistribute and keeps the meat juicy.
Slice the ham in thick, juicy cuts and serve with extra glaze on the side for drizzling. Enjoy the bright, smoky, and tender flavors of this festive centerpiece!
