1 cooked ham, about 4 pounds
1 cup chicken broth
1/2 cup brown sugar
1/2 cup pure maple syrup, divided
1/4 cup Dijon mustard
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground black pepper
2 whole bay leaves
Place the ham in a 6-quart slow cooker.
Whisk the chicken broth with the brown sugar, 1/4 cup of the maple syrup, mustard, cinnamon, cloves and black pepper.
Slowly pour the mixture over the ham. Add the bay leaves to the slow cooker.
Place the lid on the slow cooker and cook on low for 7 hours or on high for 3 hours.
Remove the ham from the slow cooker and tent to keep warm.
Pour the liquid into a small saucepan, discarding bay leaves, and add remaining maple syrup. Bring to a boil. Boil for 5 minutes or until the sauce has reached a syrup consistency.
Pour glaze on top of the ham, slice and serve remaining glaze on the side.