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Preheat the oven to 325°F.
Remove the packaging and plastic disk from the bottom of the ham and discard. Place ham in a shallow roasting pan, cut side down, and cover the ham and pan with foil.
Bake for 12 to 16 minutes per pound until it reaches an internal temperature of 135°F.
While the ham is baking, in a small bowl combine honey, butter, brown sugar, Dijon mustard, garlic powder, and cloves. Mix well.
Once the ham reaches 135°F, remove it from the oven. Turn the oven up to 425°F. Brush the ham generously with the honey glaze, I recommend 2 to 3 coats of glaze.
Return to the oven and cook uncovered for 15 to 20 minutes or until ham reaches 140°F and the glaze is browned.
Remove the ham from the oven and rest at least 15 minutes before cutting. Spoon juices over the ham before serving if desired.