1 (15-pound) bone-in whole smoked (ready-to-eat or fully cooked) ham
1 1/2 teaspoons whole cloves
1 1/2 cups apple cider or apple juice
1/4 cup bourbon
1 fresh thyme sprig
1 fresh sage sprig
1 bay leaf
20 dried Medjool dates, pitted and halved
4 medium yellow onions, peeled and cut end to end through the root into 6 wedges
2 tablespoons extra-virgin olive oil
1 cup packed dark brown sugar
1/4 cup bourbon
2 tablespoons unsalted butter (1/4 stick)
2 tablespoons Dijon mustard
2 teaspoons freshly squeezed lemon juice
1 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
Pinch salt