Score ham by making diagonal cuts in a diamond pattern. To stud the ham with cloves, push in the long end of a clove at intersections of each diamond. Place ham on a rack in a shallow roasting pan. Insert a meat thermometer, making sure the thermometer does not touch the bone.

Bake ham in a 325 degree F oven until meat thermometer registers 125 degree F. For rump half, allow 1-1/4 to 1-1/2 hours; for shank, allow 1-3/4 to 2 hours.

For glaze, in a medium saucepan, stir together brown sugar, honey, orange juice, bourbon, and mustard. Cook and stir over medium heat until sugar dissolves. Brush about 1/4 cup of the glaze over ham. Bake, uncovered, for 20 to 30 minutes more or until meat thermometer registers 135 degree F. Let stand 15 minutes before carving. (The meat's temperature will rise 5 degree F during standing.)

Reheat remaining glaze and serve with ham. Makes 16 to 20 servings.