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Preheat to 325 °F (160 °C). Remove packaging from ham and discard the glaze packet. Place the ham cut‑side down on a wire rack inside the roasting pan. This positioning helps the glaze flow over the ridges—especially important for flattering your spiral ham glaze presentation.
In a saucepan set to medium-low heat, whisk together honey, brown sugar, Dijon and whole‑grain mustards, apple cider vinegar, salt, pepper, cinnamon, and cloves. Cook, stirring gently, just until sugar dissolves and mixture is smooth—about 3 minutes. Set aside a few tablespoons for serving on the side.
Tent the ham loosely with foil and bake for 60 minutes, or until an internal temperature of 120 °F is reached (your ham is already cooked, so you're just warming it through). Remove foil in the last 15 minutes to crisp the edges if desired.
Brush the ham liberally with half of your glaze. Return to the oven uncovered for 10 minutes. Repeat glazing one final time and bake another 5 minutes until the surface is sticky and glossy.
Let ham rest for 10 minutes (this makes carving easier and juicier). Serve with extra glaze on the side.