Heat the ham according to package instructions. Let cool for 30 minutes. If you prefer to serve the ham at room temperature, let it rest outside of the refrigerator for 2 hours before beginning. A ham straight out of the refrigerator is fine, too! The caramelization process does not heat the inside of the ham at all.

Place ham on a flat work surface.

In a medium bowl, combine the brown sugar, cinnamon, and cloves. Mix to combine.

Drizzle the honey over the ham. Use a pastry brush to coat the entire outside of the ham with the honey.

Use your hands to apply the brown sugar mixture in a thin, even layer to the ham (the honey will help it stick). You may not use all of the brown sugar mixture.

Carefully use a creme brulee torch to caramelize the sugar on top of the ham, moving the torch constantly as you go.

Work your way around the entire ham until all of the sugar is caramelized. Serve immediately.