Position rack in middle of oven. Preheat oven to 325°F/165°C.

Whisk together the hot pepper jelly, cranberry juice, brown sugar, Dijon, lemon juice, cinnamon and ginger together in a small saucepan. Bring to a simmer over low-medium heat - watch for boil-overs. Simmer for about 5 to 8 minutes or until glaze has slightly thickened.

Meanwhile, place ham in a large roasting pan. Stud all over with whole cloves. Pour the stock in the bottom of the pan. Brush about half of the glaze (you can eyeball it) all over the ham, seal everything up with foil and roast for about 1 hour, basting often, until an instant read thermometer reads 125°F/52°C.

Turn heat up to 350°F/180°C. Uncover ham and discard foil. Brush with remaining glaze and return to oven. Roast until ham is shiny and glazed, about 20 minutes more. Allow ham to rest about 15 minutes; meanwhile remove and discard the cloves. Pour all the pan juices into a gravy boat or bowl and serve alongside. We love this ham hot, warm or at room temperature!