Maple Bourbon Glazed Ham

Preheat the oven to 325 degrees F. Place ham onto a roasting rack in a roasting pan. Pour pineapple juice or water on the bottom of the pan, then coat the ham in dijon mustard.
In a small bowl, combine onion powder, garlic powder, cajun seasoning, smoked paprika, brown sugar, black pepper, and kosher salt.
Coat the ham in the seasonings, liberally, ensuring all of the ham is seasoned. Cover with aluminum foil and baking in the oven for 1 hour and 10 minutes.
While the ham is baking, make the maple bourbon glaze. Combine bourbon, maple, and brown sugar over medium heat. Whisk together and bring to a boil. Boil for 5-10 minutes, until the glaze thickens to a caramel-like texture. Remove from the heat and add butter, orange zest, cinnamon, and clove. Whisk together until the butter melts. Set aside to cool.
Remove the ham from the oven. Increase the oven temperature to 425 degrees F. Use a pastry brush to coat the ham in the glaze (use about 1/3 of the glaze). Insert the temperature probe on your meat thermometer (if using) Once the oven is heated to 425, bake for an additional 30 minutes, basting every 10 minutes until the internal temperature of the ham reaches 140 degrees F.
Allow the roast to rest for 20 minutes, then coat the ham in the pan drippings and and any remaining glaze. Be sure to pour the glaze in between the slices.