Drain the juice from one can of apricots into a medium saucepan. Drain the other can of apricots, reserving the juice for the ham glaze. Chop the apricots & add to the saucepan.

Add the sugar, vinegar, mustard & salt. Stir over medium heat until the sugar is dissolved. Bring to a gentle boil. Boil, uncovered, for 15 to 18 minutes until thickened & you can see the bottom of the pan when you stir the chutney. The chutney will thicken further on cooling. Scrape into a jar or container & seal. Keep refrigerated. Chutney will keep for 1 month in the fridge. Makes about 2 cups.

Preheat the oven to 325°F (160°C). Line a roasting pan with a large sheet, or two of foil so it comes up, over the sides of the pan.

Combine the reserved juice from the apricots, mustard, maple & vinegar in a small bowl.

Place the ham on a large sheet of foil in a roasting pan. Remove any thick rind & score the fat.

Baste the ham all over with some of the glaze. Bake, uncovered, basting with the glaze every 15 minutes, until the glaze is all used & the ham is sticky & glazed, about 1 1/2 hours. Use the glaze in the roasting pan to continue to baste the ham as it cools. Place the ham & the foil in a large, shallow dish using the foil to cover the sides & top of the ham. Add another piece of foil to cover the top if necessary. Store in the fridge or serve warm.

Remove from the foil & place the ham on a cutting board before carving. Carve slices of ham & serve with the apricot chutney.