In a saucepan, combine the apricot preserves, dijon mustard, brown sugar, cinnamon, and cloves. Whisk ingredients together and bring to a boil over medium-high heat. Once it comes to a boil, remove it from heat.
Brush 1/2 of the glaze over the ham. Make sure the glaze gets between the slices.
Cover the pan tightly with foil so the ham doesn't dry out. Bake for 90 minutes or per the package instructions.
Remove the ham from the oven and brush the remaining glaze on top. Save a little for serving if you like. Increase the oven temperature to 425°F. Return the ham to the oven uncovered. Bake for an additional 10 minutes, or until the ham gets a nice brown outer layer.
Transfer the ham to a serving platter. Let the ham rest and slightly cool for 15 minutes before serving. Slice and serve with additional glaze if you saved some.
It helps to take the ham out of the refrigerator an hour before baking.