Prepare 2 sheet trays with parchment paper, set aside.
Slice the apples through the core vertically about ¼-inch thick. Lay apple slices in a single layer on the sheet trays and bake in the oven for 5-7 minutes, or until apples are slightly cooked and slightly pliable.
Meanwhile, score the ham all over in a diamond pattern. Place ham in a large roasting pan, pour the cider and 1 cup of the honey over ham. Bake for 1 hour, basting with pan juices. Remove ham from oven.
Starting at the large portion of the ham, place an apple slice on top of the skin and hold it in place by piercing the center with a whole clove. (See images in left column.) Continue shingling the apple slices over the entire outside of the ham, slightly overlapping them and using the cloves to hold them in place.
In a small saucepan, combine the remaining ½ cup honey, brown sugar and ginger, and bring to a simmer over medium heat until syrupy. Brush the apple shingles with the glaze.
Return the ham to the oven and continue baking for 1 hour and 30 minutes, or until a thermometer reads 130°F. Glaze every 15 minutes. The apples will slightly brown and curl at the edges.
Slice ham and serve warm.
How to "shingle" the apple slices over the ham:
1 fully-cooked, bone-in smoked ham (about 8 pounds)