Heat the oven to 325°F. Place the ham cut-side down on a rack in a shallow roasting pan, add a little water to the pan, and cover the ham loosely with foil.

Combine the whole-berry cranberry sauce, orange marmalade, orange juice, brown sugar, Dijon mustard, orange zest, and optional cloves in a saucepan. Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring until smooth; add cider vinegar or lemon juice if you want a sharper glaze.

Bake the covered ham for about 12 to 15 minutes per pound, or until the center reaches 140°F. Begin checking with an instant-read thermometer as the ham nears the expected cooking time so it can be removed from the oven before drying.

Remove the foil during the final 25 to 30 minutes of baking. Brush the ham generously with the cranberry-citrus glaze, repeating once or twice; if using a spiral-sliced ham, work some glaze between the slices.

Transfer the ham to a cutting board, tent it loosely with foil, and let it rest for 10 to 15 minutes. Warm any remaining glaze gently and serve it on the side with the sliced ham.