Combine 1 tablespoon dry mustard and pepper in small bowl. Rub ham all over with spice rub.

Set ham on V-rack set inside prepared roasting pan. Cover pan tightly with foil. Bake until internal temperature registers 140 degrees, 2 to 3 hours.

Meanwhile, bring brown sugar, Dijon mustard, vinegar, dry mustard, cayenne, and cloves to boil in medium saucepan. Reduce heat to low and simmer until reduced to 1 cup, 10 to 15 minutes.

Remove ham from oven and let sit for 5 minutes. Increase oven temperature to 450 degrees. Discard foil and brush ham evenly with ½ cup glaze. Return ham to oven and bake until dark brown and caramelized, 25 to 30 minutes.

Stir cider into remaining glaze. Transfer ham to carving board, loosely tent with foil, and let rest 30 minutes. Carve and serve with cider-thinned glaze.


Carving a Picnic Ham:

Hold the largest protruding bone vertically in one hand. Using a carving knife or a sharp chef's knife, cut along the length of the bone to remove large sections of meat. Rotate the roast slowly as you cut. Discard any pockets of fat. Finally, carve each chunk of meat into thin slices for serving.