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1
Preheat oven to 425 degrees F.
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2
Trim the rind from the ham and pare the fat layer to 1/4-inch thick.
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3
Line a roasting pan with aluminum foil (helps with cleanup later).
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4
Place a roasting rack in the roasting pan and place the ham on the rack.
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5
Cut lines at an angle across the ham about 1/4-inch deep, then turn the ham and repeat with the other side, so that it forms a diamond pattern.
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6
Push the pointed ends of the cloves into the intersections of these lines, but do not push it in totally.
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7
Mix the apricot nectar with the water and pour over the ham, and then sprinkle with the thyme leaves.
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8
Place the ham in the lower third of the preheated oven and bake for 45 minutes (or about 3 minutes per pound), basting with the pan juices every 10-15 minutes.
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9
To prepare the glaze, mix the preserves, bourbon, and mustard in a small saucepan and whisk until smooth.
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10
Cook over medium heat until the preserves melt, then remove from heat and set aside.
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11
When the ham is warmed through (at the 45 minute point), remove it from the oven and increase the oven temp to 450F.
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12
Spread all the glaze evenly over the ham, then sprinkle the brown sugar evenly over the top of the glaze.
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13
When the oven is heated to 450F, return the ham to the oven, and bake for about 25-30 more minutes or until the ham becomes nicely caramelized from the glaze, but do not let it burn.
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14
Remove the ham from the oven and allow it to sit for about 15-20 minutes before carving.
