Start by letting the ham sit covered at room temperature for about two hours.

Preheat your oven to 325°F (163°C) and place the oven rack in the lower third.

In a medium saucepan over medium heat, combine the apricot preserves, honey, brown sugar, dijon mustard, and unsalted butter.

Stir well and bring the mixture to a gentle simmer for one minute, whisking continuously until it thickens slightly.

Remove from heat and set aside.

Line your roasting pan with aluminum foil for easy cleanup.

Place the ham cut side down in the pan and apply about one-third of the glaze with a basting brush.

Cover the ham loosely with aluminum foil and bake for approximately 10 to 11 minutes per pound, totaling about two hours.

After two hours, increase the oven temperature to 425°F (218°C) and brush another one-third of the glaze over the ham.

Bake uncovered for an additional 10 minutes to caramelize the glaze.

Finally, brush the remaining glaze over the ham and roast it uncovered for another 10 minutes, monitoring to achieve a brown crust and an internal temperature of 130-135°F (54-57°C).

Once done, transfer the ham to a serving dish and let it rest for 15 to 20 minutes before slicing.

Serve alongside strained pan juices for extra flavor.