Preheat your oven to 325°F (160°C). Place the bone-in ham in a roasting pan, cut-side down, and score the surface in a diamond pattern.

In a medium bowl, whisk together balsamic vinegar, Dijon mustard, brown sugar, honey, and garlic powder until well combined. Drizzle half of the glaze over the ham.

Insert whole cloves into the intersections of the scored diamond pattern on the ham for aroma and decoration.

Cover the roasting pan with aluminum foil and roast the ham for 15 to 18 minutes per pound, until the internal temperature reaches 140°F (60°C).

Brush the remaining glaze over the ham, return it to the oven uncovered, and bake for an additional 15 to 20 minutes for caramelization.

Let the ham rest for 15-20 minutes before carving. Garnish with fresh herbs and orange zest.

Slice and serve the ham beautifully arranged on a platter.