Score the ham in diamond shapes. Preheat oven to 350°F. Place ham in a deep roasting pan and add beer. Cover pan and bake for about 20 minutes (actually, the ham is virtually steaming in the oven heat). Baste the ham 2 or 3 times during this cooking period. Remove ham from roasting pan and allow to cool for about 20 minutes.
Meanwhile, combine the mustard, wine, brown sugar, orange rind, and cinnamon. Mix this until it becomes a smooth paste and spread it over the cooled ham, then decorate with cloves in a diamond pattern. Increase heat to 375°F. Place ham on rack on top of beer remaining in roasting pan.
Roast uncovered for about 1 hour or until sugar mixture has caramelized (or become brown).
Serve with buttered cabbage, mustard sauce, candied yams, and chilled beer.
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