Pre-heat oven to 325°F.
Cut off the tough, leather like skin from ham, if still on meat; some hams will not.
Score the fat in a crosshatch pattern.
Stud ham all over with cloves, put in a large roasting pan, and loosely tent with foil.
Bake until a thermometer inserted in center of thickest part registers 135°F, about 20 minutes per lb. or 2 to 2 1/2 hours total, basting occasionally with accumulated juices.
While ham is baking, using a medium bowl, combine brown sugar, maple syrup and mustard; whisk until smooth.
When ham has about 40 minutes left to bake, internal temperature should be 120°F to 125°F, brush generously on all sides with glaze.
Continue baking until ham reaches 135°F and glaze is well browned.
