In a small saucepan, combine basting sauce ingredients: cloves, nutmeg, ginger, ground mustard, jam, orange juice, and the sugar.
Heat over medium, stirring occasionally until the sugar and jam have dissolved into a liquid sauce. Simmer for 1-2 minutes.
Remove the ham from its packaging. Place the ham, cut side down, on a rack in a large roasting pan.
Use a pastry brush to coat the ham with the basting sauce. The sauce will be runny, some will run down into the roasting pan and that is fine. Baste the sauce between the layers of ham as much as possible.
Cover the ham and pan with aluminum foil and bake in the oven for about 2 ½ hours. (The ham is already cooked through, so you are heating it to serving temperature, typically 140°F.) Check the ham every 30 minutes or so and brush the juices up over the ham to baste it (optional).
When the ham is heated through, remove it from the oven and discard the aluminum foil. Increase the oven temperature to 425°F.
Combine the glaze ingredients (sugar, butter, and brown sugar) in a small saucepan.
Heat over medium until the butter is melted and the mixture forms a paste.
Brush the glaze all over the outside of the ham.
Place the ham back into the oven (no cover) and cook for 10-20 minutes longer until the sugar glaze caramelizes. Be careful not to burn the glaze. Remove from the oven.
Slice and serve after allowing the ham to sit for about 10 minutes.