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1
Preheat oven to 325 degrees.
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2
Line a shallow roasting pan with foil and set a roasting rack in the pan.
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3
Cut away and discard any skin from the ham and trim the fat to 1/2 inch.
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4
Place the ham, fat side up, on the rack in the roasting pan.
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5
Roast until the ham is fully warmed through and an instant-read thermometer inserted into the thickest part of the ham (but not touching bone) registers 140 degrees, 3 to 3 1/2 hours.
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6
Remove the ham from the oven.
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7
Increase oven temperature to 425 degrees.
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8
In a bowl, combine the brown sugar and bourbon and mix to make a paste.
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9
Score the fat on the upper half of the ham in a diamond pattern, cutting about 1/4-inch deep.
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10
Rub the paste over the surface, then place the cloves at random intersections of the diamonds.
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11
Return the ham to the oven and bake, basting several times with the pan juices, until the surface is shiny and beginning to brown, 15-20 minutes.
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12
Transfer the ham to a cutting board and tent loosely with foil.
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13
Let stand for 20-30 minutes.
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14
Remove the cloves; carve half of the ham and arrange on a warmed platter.
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15
Carve the remaining ham as needed.
