Preheat your oven to 325°F (165°C).

Place the Kurobuta ham in a roasting pan, cut side down.

In a small saucepan, combine brown sugar, honey, Dijon mustard, ground cloves, and ground cinnamon. Heat gently until the sugar dissolves and the mixture thickens.

Score the surface of the ham in a diamond pattern about 1 inch apart.

Using a basting brush, generously apply the glaze over the scored ham.

Cover the ham loosely with aluminum foil. Bake for about 1.5 hours, basting every 30 minutes.

Remove the foil for the last 30 minutes of baking.

Use a meat thermometer to check that the internal temperature reaches 140°F (60°C).

Let the ham rest for at least 15 minutes before slicing.