1. Score the fatty side of the ham with a sharp knife in a crosshatch pattern, cutting about ½-inch down. Mix together the preserves with the mustard, brown sugar, and ground cloves.
2. Place ham into a 6 or 7 quart slow cooker with the scored side facing up. Brush or spoon the apricot-mustard mixture over the ham. Pour the cola into the slow cooker.
3. Set slow cooker to low heat and cover (you can use aluminum foil if the ham does not fit inside the lid). Cook for 8 hours. Carefully remove ham. For best results allow roast to rest loosely covered with foil for at least 10 minutes.
4. Ladle 1/2 cup of the sauce inside the slow cooker to a bowl. Mix in the cornstarch with a whisk until well blended. Whisk this mixture back into the liquid in the slow cooker. Cover with a lid, and set the slow cooker on high. Cook for 10 minutes. Strain the sauce and serve alongside the ham.
Per serving: 477 calories, 21g fat, 7g saturated fat, 148mg cholesterol, 1747mg sodium, 22g carbohydrate, 0g fiber, 17g sugar, 51g protein