Preheat your oven to 325 degrees Fahrenheit and prepare a large baking dish by spraying it with non-stick cooking spray.
Add the ham to the baking dish and score the top (skin side up) with a sharp knife in a diagonal cross pattern (instructions in blog post above).
In a medium bowl, whisk together the maple syrup, the dijon mustard, the orange zest and juice, cloves (if using), and pepper until the glaze is smooth and everything is incorporated.
Stir in the cranberries.
Pour the glaze over the ham, pressing many of the cranberries into the cracks on the top if possible.
Roast for 45-55 minutes, or until the internal temperature of the ham reaches 145 degrees Fahrenheit (or 63 degrees Celsius). Use a meat thermometer or an instant read meat thermometer to ensure the ham isn't over-cooked or under-cooked.
Baste the ham once through cooking (after 30 minutes) by drizzling the glaze from the bottom of the pan over the ham while it roasts.
Let the ham rest covered with aluminum foil for 5-10 minutes before slicing and serving.
This ham can be made one day ahead and re-heated (covered) before serving.