Let the ham sit covered at room temperature for 2 hours before roasting, then remove packaging and preheat the oven to 325˚F with the oven rack in the lower third.

In a small saucepan over medium heat, combine apricot preserves, honey, brown sugar, dijon mustard, and butter. Bring to a simmer and cook for 1 minute, whisking constantly, then remove from heat.

Line your roasting pan with foil for easier cleanup. Place the ham cut-side down in the roasting pan. Brush on 1/3 of the glaze and cover tightly with foil. Bake at 325˚F for about 2 hours (10-11 minutes per pound).

Increase the oven temperature to 425˚F. Remove the ham from the oven and brush with another 1/3 of the glaze. Return to the oven and bake uncovered for 10 minutes.

Finally, brush the remaining 1/3 of the glaze and roast uncovered for another 10 minutes until a brown crust forms and the internal temperature reaches 130-135˚F.

Transfer ham to a serving dish and rest for 15-20 minutes before serving.