Mise en place. Let ham sit at room temperature for an hour. Pre-heat oven to 325°. Place ham in large roasting pan.
Score ham in 1" intervals.
Combine cider and 1/2 C. maple syrup. Pour over ham. Add water to bottom of pan until 1/2” liquid covering bottom of pan. Cover with tin foil.
Bake 1 & 3/4 to 2 & 1/2 hrs. (until temperature is 110°). Check every half hour after 1 & 1/2. (It will get very dry if overcooked.)
Remove ham from oven. Increase temperature to 425°. Whisk remaining maple syrup, dijon mustard, brown sugar, molasses, and cloves together. Spoon glaze over ham. Loosely cover with foil.
Bake another 10-20 minutes, until ham temperature is 120°-125°. Remove ham from oven, leaving loosely covered with foil. Let sit for 20-30 minutes (or until internal temperature rises to 140°…residual heat will cause temperature to rise.)
While ham is cooking, make sauce: Pour 3 cups of pan juices into glass measuring cup. Pour into a sauce pan.
Add raisins and vinegar. Bring to a boil, and simmer for 3 to 4 minutes. Whisk cornstarch with 2 Tbsp. water. Whisk cornstarch mixture into sauce. Boil approx. 2 minutes or until sauce has reached desired thickness.
Note: when you refrigerate the sauce it is going to turn to practical jelly. Don’t worry, when you re-heat it for leftovers, it will smooth right back out.