Start by removing your leg ham from the refrigerator to bring it to room temperature, about 1 hour before cooking. Preheat your oven to 160°C (320°F).

In a medium mixing bowl, combine maple syrup, brown sugar, Dijon mustard, ground cinnamon, and all spice. Whisk until smooth.

Using a sharp knife, carefully cut around the rind of the ham, loosening it to peel off completely.

With the rind removed, lightly score the fat on the ham in a diamond pattern, about 1 inch deep.

For added decoration and flavor, attach the optional cloves at the intersections of the diamonds scored.

Place the ham in the roasting pan, squeezing orange juice over the surface and scattering quartered oranges around it.

Brush half of the prepared glaze generously over the ham. Pour 1 cup of water into the pan to keep the meat moist while it bakes.

Transfer the pan to the preheated oven, baking for 1.5 to 2 hours, basting every 30 minutes with the remaining glaze and pan juices.

Once the ham is golden, remove it from the oven and let it rest for about 20 minutes before serving.