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Preheat oven to 325 F.
Calculate cooking time for the ham to reach 140 degrees F, using 18 to 20 minutes per pound.
Score the ham in a diamond pattern, slicing about ¼ inch deep.
Place a rack in a pan large enough to hold the ham, cut side down on the rack.
Add ⅓ cup of water to the pan, cover tightly, and place in the oven.
In a medium saucepan, combine mustard, clove, chili, salt, pepper, and brown sugar.
Slowly add the root beer, whisking, then add sorghum, vinegar, and bourbon.
Heat over medium heat, stirring until sugar is dissolved, then simmer until reduced by half, about 15 minutes.
Remove the ham from the oven an hour before it's done, pour off juices if desired, and add a cup of water to the pan.
Brush the glaze onto the ham and return to the oven uncovered for 20 minutes.
Remove the ham, glaze again, and return to the oven for another 20 minutes.
Remove for a final glaze and return for a final 20 minutes.
Rest for 20 to 30 minutes before serving.