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Preheat the oven to 325°F (165°C).

Score the surface of the ham in a diamond pattern.

Stud the ham with whole cloves, inserting them into the intersections of the scored lines.

In a saucepan, combine brown sugar, honey, mustard, apple cider vinegar, and water.

Heat the mixture over medium heat until the sugar dissolves, stirring occasionally.

Pour the glaze over the ham, ensuring it seeps into the scored cuts.

Place the ham in a roasting pan, and cover it loosely with foil.

Bake the ham for about 1.5 to 2 hours, basting every 30 minutes with the glaze.

Remove the foil in the last 30 minutes to allow the glaze to caramelize.

Check the internal temperature; it should reach 140°F (60°C).

Let the ham rest for 15-20 minutes before slicing.

Garnish with fresh herbs and serve with sides.

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