Preheat the oven to 350 degrees F.
Score the surface of the ham into diamond shapes about 1/2-inch across. Sprinkle with salt and pepper. Insert a clove into each "diamond" and place the ham onto a wire rack set over a baking sheet.
Add the marmalade, clementine juice, honey, whiskey, dry mustard, cinnamon and allspice to a small saucepan over medium heat. Simmer for 5 to 10 minutes, or until sticky. Brush the ham with the glaze, reserving extra for basting.
Roast for about 45 minutes, basting every 15 minutes with the reserved glaze. For extra-crispy skin, turn on the broiler for the final 3 to 5 minutes of cooking.
Tent the ham with foil and set aside to rest for 20 minutes before carving. Eat immediately or serve cold.