Preheat to 350° F. Line a roasting pan with aluminum foil.
Using a sharp knife, trim off all the skin except for a 1- to 2-inch band around the shank. Trim off all of the fat, leaving a less than 1/4-inch thick layer.
In a small bowl, whisk the preserves, Dijon mustard, and mustard seeds, and set aside.
Place the ham on a roasting rack in the pan and bake until a meat thermometer inserted in the thickest part of the ham (without touching the bone) registers 140° F, about 2 hours (allow 15 minutes per pound). After 1 hour, baste with half of the glaze. After 30 minutes, baste with the remaining glaze.
Transfer the ham to a carving bowl or platter. Let stand for 15 to 30 minutes before carving.Servings: 16 to 24