Preheat oven to 325 degrees F (160 degrees C).
Remove Bone-In Ham (4 kilogram) from packaging and dab dry with a paper towel. Score ham by cutting just through the skin in diagonal lines about 1-inch apart. Repeat diagonal line in the opposite direction to create a diamond pattern.
In a small bowl whisk together Dijon Mustard (1/3 cup), half the Apricot Jam (2/3 cup), Fresh Herbs (2 tablespoon), Olive Oil (2 tablespoon), Garlic (1 clove), Lemon (1/2), Salt (1 pinch), and Ground Black Pepper (1 pinch).
Lay ham face down in roasting pan and scatter Fresh Herbs (1 handful) around the ham. Smear half of the mustard rub evenly over ham.
Add 3/4 cup of water to the pan and cover tightly with foil.
Bake for approximately 2-2.5 hours until warmed through and an internal temperature of 135 degrees F (55 degrees C) is reached.
Increase oven temperature to 400 degrees F (200 degrees C) 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 degrees F (60 degrees C).
Remove from oven and recover with foil and allow to rest 15 minutes.
While ham is resting, reduce liquid from pan by 1/3 in a small saucepan. Whisk in 1/4-1/3 cup apricot jam to taste and serve alongside the ham.