Baste ham with glaze during the last 30 minutes of baking. Be sure to reserve some glaze to serve with the ham.
1 cup Blenheim apricot preserves (B & R Farms apricot jam, preferred)
1 cup orange juice
1 tablespoon cornstarch
3 tablespoons brown sugar
3 tablespoons brandy
2 teaspoons Dijon mustard
Place preserves in blender jar and process until smooth.
Place pureed preserves, orange juice, cornstarch, and brown sugar in small saucepan and whisk togtether until combined. Cook over medium low heat until mixture is slightly thickened, stirring frequently. Whisk in mustard and brandy and continue cooking over low heat for 1 to 2 minutes. Remove from heat.
Baste ham with glaze during the last 30 minutes of baking. Reapply during the last 15 minutes, if desired. Serve remaining glaze with ham.