Preheat oven to 325℉. Remove ham from packaging and dab dry with a paper towel. Score ham by cutting just through the skin in diagonal lines about 1" apart. Repeat diagonal line in the opposite direction to create a diamond pattern.
In a small bowl whisk together mustard, half the apricot jam, chopped fresh herbs, olive oil, garlic, lemon juice, salt and pepper.
Lay ham face down in roasting pan and scatter a handful of fresh herbs around the ham. Smear half of the mustard rub evenly over ham. Add 3/4 cup water to the pan and cover tightly with foil.
Bake for approximately 2-2 1/2 hours until warmed through and an internal temperature of 135℉ is reached. Increase oven temperature to 400℉ and strain liquid from pan. Rub ham with remaining mustard rub and continue to bake uncovered for 20-30 minutes until golden and browned and the internal temperature is 145℉. Remove from oven and recover with foil and allow to rest 15 minutes. Slice and serve.
While ham is resting, reduce liquid from pan by 1/3. Whisk in 1/4-1/3 cup apricot jam to taste and serve along side the ham.