1 (5 pound) canned ham
1 teaspoon dry mustard
1 1/2 cups packed brown sugar
1/4 cup Amaretto
1 can apricot halves, drained (reserve juice)
1/2 cup apricot juice

Preheat oven to 375 degrees F. Drain jelly off ham and trim off excess fat.

Mix the dry mustard, brown sugar and Amaretto. Reserve 2 teaspoons for later. Blend together to form thick glaze. Place ham onto bake rack in 2-inch deep drip pan. Cut diamonds on top of ham. Pour mixture over top of ham. Bake in oven for 1 hour 20 minutes. Baste every 20 minutes with drippings. During last 20 minutes, place apricot halves on top of ham and sprinkle 2 teaspoons Amaretto over top.

Serves 4 to 6.