Grate 1 tablespoon peel from orange; squeeze juice. Mix peel and juice with honey and mustard in small bowl. Pierce surface of ham at 2-inch intervals with metal skewer; place in 2-gallon resealable plastic food-storage bag. Pour honey
mixture over ham; seal bag. Refrigerate 2 hours.
Heat oven to 325°. Place ham, fat side up, on rack in shallow roasting pan. Discard marinade. Insert cloves in ham. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat.
Bake uncovered 1 hour. Cover loosely with aluminum foil so ham does not overbrown. Bake 1 hour to 1 hour 30 minutes longer or until thermometer reads 135° to 140°. Let ham stand loosely covered 10 to 15 minutes for easier carving.