Remove skin from ham; score fat on ham in a diamond design, and stud with
whole cloves.
Combine preserves, lemon juice, cinnamon and cloves in a saucepan. Bring
to a boil over medium heat, stirring occasionally. Set aside.
Place ham, fat side up, on a rack in a shallow roasting pan. Insert meat
thermometer, making sure it does not touch fat or bone.
Bake, uncovered, for
1 1/2 to 2 hours or until thermometer reads 140 degrees F (18 to 24 minutes
per pound); baste every 15 to 20 minutes with the sauce.