Take your whole ham out of the refrigerator and let it sit for a minimum of 30 minutes to warm up a bit. Preheat the oven to 160° C (325°F). Line a big baking tray generously with aluminium foil and set aside.
In a small pot, melt the butter and add honey, orange juice, brown sugar and spices. Combine them and heat the ix, stirring, until the sugar is fully dissolved. Do not let it cook! Place the ham on the prepared tray with foil. Score the surface (skin) into diamond shape. Make sure to not cut too deep. Place one whole clove into the cut lines.
With a kitchen brush, cover the ham with the honey glaze all around. Make sure to also add a bit into the cuts. Wrap the ham losely with the aluminium foil, leaving some space around (it should not stick to the glaze).
Bake the ham according to it's weight (15 minutes per pound), brushing more honey glaze over it every 20 minutes.
Once the roasting time is over, open the aluminium foil and brush the top with the glaze one last time. If you use an oven with a grill function, turn it up and caramelise the surface in about 4 minutes. If you don't have a grill function, turn up the heat and let the ham caramelise until the surface is brown and bubbly.
Remove your honey glazed delicacy from the oven and let it rest for about 10 minutes. Only then, take out the cloves, cut it and serve it.