> 1 (18 oz) jar apricot preserves
> 2 lemons
> 1 (8 - 10 lb) spiral sliced bone-in half ham spiral-sliced bone-in half ham
> 1 cup nonfat plain Greek yogurt
> 1/4 cup spicy brown mustard
Preheat oven to 350°F. In a small pot, combine the apricot preserves and 3 tbsp water. Heat on medium-low 5 min., until runny, stirring often. Remove from heat. From 1 lemon, squeeze 2 tbsp juice into preserves and stir. Season with ½ tsp black pepper.
Remove packaging from the ham. Fit a roasting pan with a rack and fill with enough water to cover bottom by ½ inch. Place ham on rack flat-side down. Brush ham all over with half of apricot mixture. Cover pan tightly with foil. Bake 14 min. per pound.
Halfway through cooking time, reserve ¼ cup apricot mixture. Brush ham all over with the rest of apricot mixture. Continue baking, uncovered, basting with pan juices occasionally.
In a medium bowl, combine reserved ¼ cup apricot mixture, yogurt, and mustard. From remaining lemon, squeeze 1 tbsp juice and stir into yogurt mixture. After ham is cooked, stir 2–3 tbsp pan juices into yogurt mixture to reach desired consistency. Serve ham with yogurt sauce.
For a pop of freshness, garnish with lemon wedges, dill, and chives.