Heat the oven to 325°F and place the ham fat-side up in a small roasting pan.
Score the fat in a shallow 1-inch diamond pattern, cutting no deeper than 1/4 inch.
Pour the cider into the pan, cover tightly with foil and bake until the center reaches 120°F, 45 to 55 minutes.
Simmer the brown sugar, mustard, vinegar, cloves and pepper in a small saucepan until smooth and slightly thickened, 2 minutes.
Uncover the ham, brush it with half of the glaze and raise the oven to 425°F.
Roast for 8 minutes, brush with the remaining glaze and roast until lacquered and the center reaches 140°F, 7 to 10 minutes more.
Rest for 10 minutes before slicing across the grain.
