Preheat your oven to 325°F (163°C).

Score the surface of the ham in a diamond pattern and place it in a roasting pan.

In a small bowl, mix together the maple syrup, Dijon mustard, apple cider vinegar, ground cloves, ground cinnamon, and ground black pepper.

Brush the glaze over the ham, ensuring it gets into the scored areas.

Cover the ham loosely with aluminum foil and bake for 1.5 to 2 hours, basting every 30 minutes with the remaining glaze.

Remove the foil during the last 30 minutes to allow the ham to brown and caramelize.

For the Apple Chutney:

In a large saucepan, combine the diced apples, chopped onion, apple cider vinegar, brown sugar, ground ginger, ground cinnamon, ground cloves, salt, and black pepper.

Bring to a boil, then reduce the heat and simmer for about 30-40 minutes, stirring occasionally, until the mixture is thick and the apples are tender.

Let the chutney cool slightly before serving with the ham.