Lay ham on cutting board. Place two wooden spoons on either side of it and cut ham in ¼ to ½ inch thick slices, cutting just to spoons but not cutting all the way through (hasselback).
Place ham, sliced side up, in slow cooker.
Mix together maple syrup, Dijon mustard, brown sugar and cloves in a small bowl. Pour this mixture over ham, trying to get as much sauce between the slices as you can.
Cook on low for 4 hours or until heated through, basting with sauce (spoon it over the top) every hour or so.
Video
Notes
Cover and refrigerate ham promptly. It will keep three to four days. Ham can be frozen in a freezer-safe container for up to two months.
You can cook a larger ham if it fits into your crockpot.
If you prefer, slice the ham completely (not hasselback). Put the slices into the crockpot, retaining the original shape of the ham as much as possible.