About an hour before baking, remove ham from refrigerator and bring to room temperature.

Preheat oven to 400ºF.

Slice the rind off the ham if necessary; score all over in a crosshatch pattern. If desired, place 1 clove in the corner of each crosshatch. Place fig preserves in a small saucepan over low heat; thin with a teaspoon or so of apple cider and stir in Creole mustard. Add rosemary sprig and heat, stirring occasionally, for 10 minutes; remove and discard rosemary sprig. Taste and add additional mustard if desired.

Place ham on a baking rack in a large roasting pan. Brush all over with fig mixture. Pour ¾ cup apple cider in bottom of roasting pan, replenishing as necessary over the course of roasting. Roast until heated through and browned, about 30 minutes.

Transfer ham to a serving platter and allow to rest for at least 20 minutes before carving.

Place roasting pan over 2 burners set to medium-high; add a cup of cider or water, scrape up any browned bits, and bring to a simmer; cook, stirring occasionally, until reduced by half and thickened slightly. Taste and adjust seasoning; transfer to a gravy boat and serve with sliced ham.