Combine juice, ginger, garlic, cloves, Dijon and sugar in a small pot. Bring to boil, whisking occasionally, and reduce until syrupy. Remove from heat. Reserve 1 cup of glaze to serve as a sauce with ham.
Score surface of ham in diamond pattern, making 1/4-inch deep cuts. Place in a roasting pan lined with foil. Cover pan tightly with foil.
Bake ham according to package directions. During the last 40 minutes of baking, brush ham with glaze. Continue baking uncovered until meat thermometer reaches 140 degrees.