about 30 servings, 2 to 3 servings per pound for bone-in ham,
3 to 4 servings per pound for boneless ham
May inset cloves into top of ham, if desired. With a sharp knife, score the top of the ham in a diamond or X pattern. Insert a clove into the center of each X.
Place ham on a rack in a shallow roasting pan and insert meat thermometer into the thickest part, away from fat and bone. Bake, uncovered, in a slow oven (325 degrees F.) until thermometer registers 140 degrees F. Allow about 2 to 2½ hours for a 6 to 8-pound half ham and 3 hours for a 10 to 12-pound whole ham. The glaze should be spooned over the ham when the meat thermometer registers 125 degrees F. Whole cloves may be removed prior to spooning glaze over ham.
While ham is baking, prepare glaze. In a small heavy saucepan, combine brown sugar, apricot preserves, maple syrup, dry mustard, and ½ cup reserved liquid from canned apricots (if liquid doesn't equal ½ cup, add enough water to measure ½ cup), mixing well; cook, stirring constantly, over moderate heat for 5 minutes.
About 30 minutes before the end of the baking time, remove ham from oven and spoon half of the glaze over the ham. Return ham to oven and continue to bake, uncovered, until meat thermometer registers 140 degrees F. (A cook-before-eating ham needs to be cooked until a meat thermometer registers 160 degrees F.) Transfer ham to a heated platter and spoon remaining hot glaze over ham or pass in a sauceboat to accompany each serving. Garnish base of ham with parsley sprigs and/or crisp greens and apricot halves filled with cream cheese and each garnished with a sprinkle of finely chopped English walnuts.