Place ham in a large resealable plastic bag.

Whisk together brown sugar, orange juice, bourbon, and ground cloves until blended.

Pour the mixture into the bag with the ham.

Seal the bag and turn to coat the ham with the marinade.

Refrigerate for at least 8 hours, or overnight, turning occasionally.

Preheat oven to 325°F (165°C).

Remove ham from marinade and place on a rack in a roasting pan.

Reserve the remaining marinade and place it in the refrigerator until ready to baste.

Using a sharp knife, score the surface of the ham with 1/4-inch-deep cuts in a diamond pattern.

Bake the ham, covered, for 2 hours.

Baste the ham with about half of the reserved marinade.

Bake, uncovered, for 1 to 1-1/2 hours, basting the ham 2 more times during the first half hour.

Continue baking until a thermometer inserted into the thickest part of the ham reads 140°F (60°C).