In a medium saucepan over medium heat, add orange zest, orange juice, brown sugar, ground cloves, black pepper, fresh thyme, and Dijon mustard.

Stir to combine.

Cook over medium heat until mixture is reduced by half, stirring occasionally.

Set aside.

Preheat oven to 325°.

Rinse ham thoroughly and pat dry.

Slice through ham skin & fat cap ¾”, creating a diamond pattern.

Place ham on a wire rack, cut side down.

Set wire rack in roasting pan and roast on lower rack of oven for about 2 hours (figure about 10 minutes per pound of ham).

Remove roasting rack from oven.

Liberally brush ham with orange Dijon glaze mixture.

Return roasting pan with glazed ham to oven.

Roast an additional 20-30 minutes.

Remove from oven.

Let rest for 30 minutes before carving.