1 18-pound fully cooked bone-in smoked ham, room temperature
10-20 Whole Cloves
4 Cups water
2 Cups orange juice
1 1/2 Cups Pumpkin Balsamic Vinegar, Maple Balsamic, Red Apple Balsamic, or other Balsamic Vinegar of your choice
1/2 Cup (packed) golden brown sugar
1/4 Cup Honey Powder
1/2 Tbsp Salt
1/3 Cup Mulling Spice Blend
Position rack in bottom third of oven and preheat to 325°F. Place ham on a rack set in large roasting pan. Using sharp knife, score ham in diamond pattern. Press 1 clove into center of each of several diamonds. Pour 4 cups water into the roasting pan, and roast ham 1 hour 30 minutes.
Meanwhile, place balsamic vinegar, mulling spices (in a cloth bag, or a bit of cheesecloth or you can simply strain out the spices later), salt, honey powder and sugar in a medium pot. Bring to a boil and heat till liquid reduces slightly (by 1/4 cup).
Remove the ham from oven, and transfer to a baking sheet. Discard pan juices.
Return the ham to roasting pan. Now add juice to roasting pan. Brush top of ham with 1/3 of your prepared balsamic glaze. Bake ham 10 minutes. Baste with orange juice in pan, then brush the surface of the ham with half of the remaining balsamic glaze.
Bake ham another 10 minutes. Baste with juice in pan and brush with remaining balsamic glaze. Roast ham until heated through, basting every 5 minutes, about 20 minutes longer.
Let ham rest 15 minutes. Transfer to serving platter. Serve ham hot, warm, or at room temperature.