• Remove the ham from the refrigerator about an hour before you're ready to cook.
• Preheat the oven to 325°F. Add the orange juice, cinnamon stick, and cloves to the bottom of the roasting pan and fill with water to a depth of about 3/4 inch.
• Position the rack in your roasting pan and add the ham. Cover the pan with heavy-duty aluminum foil and seal tightly. Bake the ham for 15 to 18 minutes per pound or until its internal temperature reaches 140°F.

Make the orange marmalade glaze:

• While the ham is in the oven, stir the marmalade, orange juice, brown sugar, vinegar, and Dijon mustard together in a small saucepan over medium heat.
• Cook until the brown sugar dissolves, stirring frequently, then add the cinnamon, ginger, allspice, and cloves.
• Reduce the heat to low and cook for 10 minutes, stirring occasionally, then stir in the orange zest, remove from the heat, and set aside until ready to use.

Glaze the ham:

• Once the ham temperature has reached 140°F, remove it from the oven. Increase the oven temperature to 400°F.
• Uncover the ham and brush it liberally with the glaze. Return it to the oven for 10 to 15 minutes or until the glaze is lightly caramelized. Allow the ham to rest for 15 minutes before carving.