Preheat oven to 350℉.
Combine apricot nectar and dried apricots in a saucepan. Reduce by half on medium heat, approximately 10 minutes.
After apricot mixture has reduced, pour into a food processor or blender with whole grain mustard. Blend until it resembles apricot jam, approximately 2 minutes.
Reserve 1 cup of glaze and spread the rest on the spiral cut ham. Place glazed ham cut side down on a baking sheet or roasting pan and bake for 40-50 minutes. Since the ham is already fully cooked, the internal temperature needs to be 140℉ before eating. Figure 10 minutes per pound.
Slice and serve with reserved apricot mustard. Enjoy!