Preheat your oven to 325°F (163°C).

If your ham is not pre-cooked, ensure that it is fully cooked according to package instructions. If it's pre-cooked, you're essentially reheating it.

Score the surface of the ham in a diamond pattern with a sharp knife, making cuts about 1/2 inch deep.

In a small saucepan over medium heat, combine the orange marmalade, Dijon mustard, brown sugar, apple cider vinegar, ground cloves, ground cinnamon, salt, and pepper. Stir well and cook until the mixture is smooth and the sugar has dissolved. This usually takes about 5-7 minutes.

Brush a generous amount of the marmalade glaze over the surface of the ham, ensuring it gets into the scored cuts.

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

Bake the ham in the preheated oven for about 15-20 minutes per pound, or until it reaches an internal temperature of 140°F (60°C). Baste the ham with the glaze every 30 minutes during the cooking process.

In the last 15-20 minutes of cooking, remove the foil to allow the glaze to caramelize and create a nice crust on the ham.

Once the ham reaches the desired temperature, remove it from the oven and let it rest for about 15 minutes before carving.

Slice and serve the marmalade glazed ham with any remaining glaze drizzled over the top.