Depending on the ham being used, trim the excess fat from the ham leaving a 1/8 inch (1/2cm) layer only. Take a sharp knife and score the ham about 1/2 inch (1cm) deep and 2 inches (5cm) apart creating diamonds. Stick a clove into the center of each diamond.
In a small bowl add the sugar, mustard, and bourbon then mix into a paste.
Rub the paste over the whole ham. Wrap with plastic wrap and leave for 30 minutes in a cooler.
Preheat the camp oven or Dutch oven to 350 degrees F (180 degrees C).
Pour the apple cider or juice into disposable pie tin then add the ham. Place the tin and ham in the preheated camp oven or Dutch oven. Cook for 2 hours. Remove the lid and baste every 20 to 30 minutes.
When cooked, transfer to a board and let rest for 10 minutes before carving.