A tasty sweet and spicy ham!
Preheat the oven to 325°.
Place the ham in a large roasting pan and add the chicken stock. Stud the ham all over with the cloves.
In a medium saucepan, bring the jalapeño jelly, pomegranate juice, sugar and lemon juice to a boil. Simmer over moderate heat until slightly thickened, 10 minutes. Whisk in the mustard, cinnamon and ginger and simmer until reduced to about 1 1/4 cups, about 5 minutes. Drizzle half of the glaze over the ham and cover with foil.
Roast for 1 1/2 hours, basting frequently, until a thermometer inserted in the thickest part of the ham registers 125°. Remove the foil and brush the ham with any remaining glaze. Roast for 30 minutes longer, until the top is lightly caramelized.
Transfer to a platter. Discard the cloves. Pour the pan juices into a bowl and serve with the ham.