Preheat your oven to 325°F.

Put your ham in a roasting pan, cut side down if spiral sliced, or score it if not.

Melt the butter in a small saucepan. Stir in maple syrup, brown sugar, and mustard. Add cinnamon, cloves, or a splash of juice if using. Let simmer for 2 to 3 minutes until smooth and slightly thicker.

Brush a generous layer of glaze over the ham, ensuring some glaze gets in between the slices.

Cover the ham loosely with foil to keep it warm and prevent drying out.

Heat the ham for about 10 to 12 minutes per pound. For an 8-pound ham, cook for 1 hour 20 minutes to 1 hour 40 minutes.

For the first part of baking, keep the ham covered with foil. About 30 minutes before it's done, remove the foil and start layering the glaze.

Brush glaze on when the foil comes off, then again after 10 minutes, and one more time near the end.

The ham is ready when the outside is shiny and deep golden, and the internal temperature reaches around 140°F.

If the top is browning too quickly, tent foil loosely over it.

For a sticky finish, turn the oven up to 400°F for the last 5 minutes, watching carefully to avoid burning.

Let the ham rest for 10 to 15 minutes before slicing to retain juiciness.

Serve with mashed potatoes, stuffing, roasted veggies, or a crisp salad to balance the flavors.

Use leftover ham for breakfast by dicing it into eggs or making a breakfast sandwich.