Remove ham from refrigerator and let sit at room temperature for 2-3 hours.
Preheat oven to 325°.
Adjust oven rack to lowest position.
Whisk together honey, brown sugar, apricot preserves, apple dicer vinegar, mustard and spices in a medium saucepan. Bring to a simmer, stirring often, for about 1-2 minutes. Set aside.
Cut 2 pieces of foil that will wrap around the ham, Lay them in a baking pan crossing in the middle, one lengthwise and one crosswise, like a cross. Place ham on foil and brush ham all over with approximately 1/3 of the glaze, including in between slices. Tightly wrap ham and bake ham for approximately 10-13 minutes per pound.
Remove ham from oven and increase oven temperature to 400°.
Carefully unwrap ham from foil and spoon any juices from the bottom of the pan into the saucepan with the glaze, rewarm over low to medium heat then brush ham all over and in between slices with 1/3 glaze.
Leave ham uncovered and bake until the ham reaches an internal temperature of around 130°, approximately 10-20 minutes, spooning juices over ham every 10 minutes.
Remove ham from oven and spoon juices from bottom of pan again all over ham and brush with the last of the glaze, including in between slices.
Remove ham and loosely cover with foil. Let rest for 15 minutes before serving. Serve warm or at room temperature.