Preheat your oven to 325°F (165°C). Place the ham cut-side down in a large roasting pan.

If the ham is not spiral cut, score the skin in a diamond pattern using a sharp knife. Insert a whole clove into the center of each diamond or between the spiral slices.

Cover the ham tightly with aluminum foil to prevent drying out. Bake for approximately 12-15 minutes per pound, or until the internal temperature reaches 110°F (43°C).

While the ham bakes, prepare the glaze. In a small saucepan over medium heat, combine the maple syrup, bourbon, brown sugar, Dijon mustard, cinnamon, and black pepper.

Simmer the mixture for about 10-15 minutes, stirring occasionally, until it thickens into a syrup-like consistency.

Remove the ham from the oven and increase the temperature to 400°F (200°C). Discard the foil.

Brush the ham generously with half of the glaze. Return it to the oven uncovered for 15 minutes.

Brush with the remaining glaze and bake for another 10-15 minutes until the coating is bubbly and caramelized.

Let the ham rest for at least 15 minutes before carving to allow the juices to redistribute.