Preheat your oven to 325°F (165°C).

Score the surface of the ham in a diamond pattern, making shallow cuts about 1 inch apart. Place the ham in a roasting pan, cut side down.

In a saucepan over medium heat, combine the maple syrup, bourbon, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves, and black pepper. Bring to a simmer, stirring occasionally, until the mixture thickens slightly (about 10 minutes). Remove from heat.

Brush the ham generously with the glaze, covering the entire surface. Cover the ham loosely with foil and bake for 1.5 to 2 hours, basting with the glaze every 30 minutes.

Remove the foil for the last 30 minutes of cooking to let the glaze caramelize. Bake until the internal temperature of the ham reaches 140°F (60°C).

Let the ham rest for 15 minutes before slicing and serving.