Preheat your oven to 350°F and position a rack in the lower-middle area. Remove the ham from the refrigerator and allow it to come to room temperature for about 30 minutes—this ensures even cooking throughout the meat. Place the ham cut-side down in a large roasting pan and add the water to the bottom, which will keep the ham moist during the long baking process and prevent the pan from drying out.

Bake the ham uncovered for 2.5 to 3 hours if it's uncured, or 1.5 to 2 hours if it's already cured, until the internal temperature reaches 160°F for uncured or 140°F for cured ham. Check the temperature with a meat thermometer inserted into the thickest part of the meat, avoiding the bone. While the ham bakes, you can use this time efficiently to prepare the glaze.

In a medium saucepan over medium heat, combine the zero sugar maple syrup, melted butter, Dijon mustard, apple cider vinegar, garlic powder, cinnamon, and ground cloves. Whisk these ingredients together and let them simmer for 2 to 3 minutes, stirring occasionally, until the flavors meld and the sauce becomes fragrant and slightly thickened. I like to let it simmer just long enough that you can really smell the cinnamon and cloves—it tells you the warming spices have released their oils into the glaze.

Remove the ham from the oven and increase the oven temperature to 400°F. Carefully pour or brush the glaze from Step 3 evenly over the entire surface of the ham, making sure to work it into the spiral cuts where the ham naturally separates. Return the ham to the oven and bake for 15 to 20 minutes until the glaze caramelizes slightly and turns a deep, glossy brown. I recommend brushing the glaze again halfway through this final baking to build up layers of flavor and get an even more beautiful finish.

Remove the ham from the oven and let it rest for 10 minutes before carving and serving. This resting period allows the juices to redistribute throughout the meat, keeping each slice moist and tender rather than having all the flavorful juices run out onto the plate. Transfer to a serving platter and spoon any pan drippings over the top for extra flavor.