Place the ham in a large pot and cover it with cold water. Add bay leaves, onion, carrots, celery, black peppercorns, and cloves. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for approximately 2 hours (20 minutes per pound), skimming any foam from the surface occasionally. Once cooked, remove the ham and let it cool slightly.

While the ham cools, combine brown sugar, honey, Dijon mustard, water, and cloves in a saucepan. Cook over medium heat, stirring continuously, until the sugar fully dissolves and the glaze thickens slightly.

Preheat your oven to 350°F (180°C). Place the cooled ham in a roasting pan lined with parchment paper. Generously brush the ham with the honey-Dijon glaze, ensuring even coverage. Roast for 25-30 minutes, basting every 10 minutes with additional glaze until the surface is golden and caramelized.

Remove the ham from the oven and let it rest for at least 10 minutes. This step allows the juices to redistribute, keeping the meat tender. Carve into thin slices and serve warm.