Preheat the oven to 325 degrees. Pour 2 cups of water into the bottom of a roasting pan with a roasting rack.
Remove the ham from its packaging and place it, cut side-down, on the roasting rack. Score the fat in a diamond pattern, cutting to a depth of about 1-inch. Stud each “X” intersection with cloves if desired.
Tent the ham with foil, wrapping it around the edges of the roasting pan to keep the steam in (this creates a super moist ham). Bake the ham in the preheated oven for 20 minutes per pound (2 hours for a 6-pound ham), or until a meat thermometer or instant-read thermometer registers at least 140 degrees F.
Every 20-30 minutes, baste the ham with the glaze, always returning the foil tent to its place.
At the end of the bake time, remove the foil tent, brush the ham with the remaining glaze, and turn the oven to high broil. Broil for 3-5 minutes until the outside glaze caramelizes but is not burnt.
Allow the ham to rest for at least 15 minutes before carving