Score the top of a Compliments shank or butt portion ham in a diamond pattern, making shallow cuts about 1” apart. If desired, push a whole clove into each diamond created on top of the ham. Set the ham in a roasting pan, scored-side up.

Bake the ham at 325˚F for 80 minutes. While roasting, make a simple glaze by combining 1/4 cup honey, 2 Tbsp. Dijon mustard and 2 Tbsp. whole grain Dijon mustard in a bowl. After 80 minutes, baste ham with 1/3 of the glaze and bake 10 minutes more. Bake the ham 10 more minutes and baste with 1/3 more of the glaze. Bake another 10 minutes and brush with remaining glaze. Let that glaze heat through a few minutes and then the ham is ready.

Transfer ham to a serving platter, tent with foil, rest 15 minutes, and then slice and serve.