In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and allspice.
Add oil, honey, sugar, brown sugar, eggs, vanilla, juice, and whiskey. If you use the same measuring cup and you measure your oil before the honey, it will be easier to get all of the honey out of the cup.
Using a strong wire whisk or in an electric mixer on slow speed, stir together to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.
Place one slice of ham in each well of the cupcake tin. Try to make sure that the part on the bottom and sides of the pan has no holes in it. I found that most of the slices of ham I bought had holes, so I just ensured that the holes were positioned toward the top of the cupcake tin.
Spoon batter into the ham, as shown in the photo above.
Bake at 350 F for 30 minutes or until a toothpick comes out clean. If you put this recipe into a normal cupcake liner sans ham, it will bake in about 20 minutes.
Top these cupcakes with cinnamon cream cheese frosting and candied pineapple. See the bottom of this post for more information.