Preheat your oven to 325°F (163°C).

In a small saucepan, combine the maple syrup, brown sugar, Dijon mustard, apple cider vinegar, ground cloves, ground cinnamon, and ground nutmeg. Heat over medium-low heat, stirring constantly, until the sugar is dissolved and the glaze is well combined. Set aside.

Place the spiral-cut ham in a roasting pan, flat side down. If it came with a glaze packet, set it aside for later.

Brush a generous amount of the prepared glaze over the entire surface of the ham, making sure to get the glaze into the cuts between the slices. Use a basting brush for an even coating.

Cover the ham loosely with aluminum foil and bake in the preheated oven for 1.5 to 2 hours, or until the internal temperature reaches 140°F (60°C). Baste the ham with the glaze every 30 minutes.

During the last 15-20 minutes of baking, remove the foil and brush the ham with additional glaze. This will give the ham a beautiful caramelized finish.

Once the ham reaches the desired temperature, remove it from the oven, cover it loosely with foil, and let it rest for 10-15 minutes before carving. Serve the ham slices with the remaining glaze on the side.