• Cooking Time: 120
• Servings: 26
• Preparation Time: 15
• 1 6 ounce package of dried apricots
• 3 cups chicken stock
• 18 pound fully cooked ham (non spiral cut)
• 6 T butter
• 1 cup finely chopped shallots
• 2 jars (12 ounce each) apricot preserves
• 1/2 cup Dijon mustard
• zest of one orange

1. Cut apricots into strips.
2. Score ham and place into large roasting pan. Cover with 2 cups of stock and apricots. Bake for 2 hours.
4. Apricot Sauce:
5. Heat butter in large sauce pan. Add shallots and cook until tender. Stir in the preserves, mustard, and orange zest. Add remaining chicken stock and heat to a boil Reduce heat to low and cook and stir for 10 minutes or until the sauce is slightly thickened.
7. Slice the ham and serve with apricot sauce.

I found this recipe on Campbell's Kitchen but have made some changes.