Heat Air Fryer to 300ºF. Place ham on a large piece of foil flat side down. Combine butter, molasses, apple cider vinegar, ground clove and mustard in a small saucepan over low heat. Heat until butter is melted and whisk ingredients to incorporate. Remove from heat. Baste ham with ¼ of the mixture and wrap foil tightly around ham. Place onto the basket of air fryer and fry for 40 minutes. Carefully unwrap the foil and discard. Place ham back into air fryer basket and baste with remaining sauce. Return to air fryer at 400F for 5-7 minutes to caramelize the top. Rest for 10 minutes before slicing.

While ham cooks, preheat oven to 400ºF and line a large baking sheet with parchment paper. Combine ingredients for brussels sprouts in a medium mixing bowl and stir to coat. Pour onto the top half of the baking sheet and spread evenly. Combine ingredients for butternut squash in a medium mixing bowl and stir to coat. Pour onto the bottom half of the baking sheet. Bake for 15 minutes. Stir brussels sprouts and squash with a wooden spatula and return to the oven for 10-15 minutes longer.

Evenly distribute squash between 4 (1 cup) compartments of white MPOF containers and divide brussels sprouts between the other 1 cup compartments. Slice ham and add ⅓ lb. to 4 (2 cups) MPOF compartments. Remaining sliced ham can be stored in a black MPOF container in the refrigerator for use in soups, omelets, sandwiches, and salads.