Preheat oven to 350F (175C). Combine brown
sugar and pomegranate juice in a small saucepan
and bring to a boil, and then reduce
heat and simmer
for 4 to 5 minutes.
Remove sauce from the heat. Add rosemary, Dijon mustard, and cranberries. Cover, and let it stand.
Score ham with a cross-hatch pattern, and stud it with whole cloves.
Brush the ham with 1 tablespoon of Dijon mustard. Bake
for 1 hour or until a instant-read thermometer reads 150F (65C). Brush with half of the glaze, and bake for 20 minutes more. Serve with the remaining glaze.