Preheat oven to 350 degrees F.
In a small pot over medium heat simmer brown sugar, Dijon mustard, 2 tbsp beer, garlic, cinnamon, coriander, cumin and pepper. Cook until all the sugar is dissolved, pull off heat.
Score top of ham into diamonds and stud each cross hatch with a clove.
Spread sugar glaze over ham with pastry brush or spoon. Place ham in a roasting pan and add the rest of the two bottles of beer.
Bake for 30-40 mins or until ham is warm throughout and glaze has caramelized. While cooking, baste every ten minutes with leftover sugar glaze and beer mixture from the bottom of the pan.
Transfer ham to a platter and let stand for 15 minutes before carving.