Cover tightly in foil and bake in the oven for 10-15 minutes per pound until the internal temperature of the ham reaches 140˚ when checked with a kitchen thermometer. (For example: An 8 pound ham will take approximately 1 ½ - 2 hours)
While the ham is cooking, whisk together the banana pepper mustard, maple syrup, ground nutmeg and cloves and set aside.
When the ham reaches an internal temperature of 140˚, remove the foil and using a pastry brush, spread the glaze over the entire ham, making sure to spread it in between the slices of ham.
Increase the oven temperature to 400˚ and place the glazed ham back in the oven, uncovered, for 15-20 minutes until the ham is browned on the outside.
Remove the ham from the oven and let it rest for 10-15 minutes before slicing and serving it.
Notes
Quantity - For bone-in ham, plan for ½ pound per person, and for boneless ham, plan for ⅓ pound per person.
Temperature - Use a probe-style alarm thermometer to track the internal temperature of the ham so that it doesn't overcook and dry out. Make sure to cook to an internal temperature of 140˚.
Slow Cooker - Place ham cut side down in a slow cooker and cover with the glaze. Cook on low for 4-5 hours or high for 2-3 hours, basting it every 30 minutes with the juices until it reaches an internal temperature of 140˚.
Leftovers - Keep leftovers in the refrigerator in an airtight container for 3-5 days and in the freezer for up to 1 month. Frozen ham should be thawed completely in the refrigerator. Reheat the ham in the oven or microwave.