Remove covered ham from refrigerator and let sit at room temperature 2 hours.
In a saucepan over high heat whisk together the orange juice, zest, sugar, cornstarch, cinnamon, salt, ground clove, chipotle powder, red pepper flakes, and dijon mustard. Turn heat to medium and cook until thickened. Stir often. The sauce will be a thick amber. Set aside.
Preheat oven to 325°F. Unwrap the ham and baste it all over with half the sauce. Get in all those nooks and crannies with the brush. Wrap it back up in enough aluminum foil to seal it and place on a roasting rack over 2-3 cups of water in a roasting pan.
Bake ham for 1.5-2 hours, or until the center registers 110°F, about 12 minutes per pound.
Remove ham from oven and turn oven temperature to 400°F.
Bast once more so the outside caramelizes for a crunchy exterior and in the oven it goes again uncovered for 15 minutes. Serve with any remaining sauce.