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Ingredients: For Maple Glazed Ham: 1 pre-cooked ham (approximately 5-7 pounds) 1 cup maple syrup 1/4 cup Dijon mustard 2 tablespoons apple cider vinegar 1 teaspoon ground cloves For Grilled Vegetable Frittata: 8 large eggs 1/4 cup milk or cream 1 cup diced bell peppers (assorted colors) 1 cup diced zucchini 1 cup diced red onion 1 cup diced mushrooms 1 cup shredded cheese (cheddar, mozzarella, or your choice) Salt and pepper to taste Olive oil for grilling Instructions: Prepare the Grill: Preheat your grill to medium-high heat, around 375-400°F (190-200°C). If you're using a charcoal grill, prepare it for indirect grilling. Prepare the Ham: In a small saucepan, combine maple syrup, Dijon mustard, apple cider vinegar, and ground cloves. Bring the mixture to a simmer over medium heat, stirring occasionally. Let it simmer for about 5 minutes until slightly thickened. Remove from heat and set aside. Place the pre-cooked ham on the grill, flat side down. Brush the maple glaze generously over the ham, coating all sides. Close the grill lid and let the ham cook for about 15-20 minutes, basting with the glaze every 5 minutes, until the ham is heated through and the glaze caramelizes slightly. Remove from the grill and let it rest for a few minutes before slicing. Prepare the Grilled Vegetable Frittata: In a large bowl, whisk together eggs, milk or cream, salt, and pepper until well combined. Heat a grill-safe skillet or cast-iron pan on the grill over medium heat. Drizzle some olive oil onto the skillet. Add diced bell peppers, zucchini, red onion, and mushrooms to the skillet. Grill the vegetables, stirring occasionally, until they are tender and slightly charred, about 5-7 minutes. Pour the whisked egg mixture over the grilled vegetables in the skillet. Sprinkle shredded cheese evenly over the top. Close the grill lid and cook the frittata for about 10-12 minutes, or until the eggs are set and the cheese is melted and bubbly. Once cooked, remove the ski