Preheat oven to 450. Use a small knife to score the fat on the ham creating a diamond or crosshatch pattern. Place the ham in a baking dish and tent with aluminum foil. Bake in the oven for 90 minute.
Prepare the glaze while the ham is baking. Combine the vinegar, water and mustard in a saucepan. Heat to a simmer and add brown sugar, stirring well to dissolve. Allow to simmer until reduced by about one fourth. Add the cinnamon, ginger, cloves, and pepper. Simmer for another 10 minutes. Remove from heat.
After the ham has baked for 90 minutes, remove from oven. Lower the oven heat to 300 degrees. Use a brush to apply the glaze to the ham, covering generously. Place ham back into the oven uncovered. Bake ham for one hour. Remove ham from oven and allow to sit and rest for at least 15 minutes before carving.