1. Preheat oven to 325°F. Place ham, fat side up, in a large roasting pan. Add orange juice to roasting pan. Tightly cover with foil and roast for 45 minutes.
2. Meanwhile, in a medium saucepan, combine apricot fruit spread, bourbon, molasses, minced serrano peppers, and ginger. Bring to a boil; reduce heat. Gently simmer, uncovered, for 10 minutes. Remove from heat.
3. Remove foil from ham. Brush with half the apricot glaze. Return ham to oven and roast, uncovered, for 30 minutes. Brush with remaining apricot glaze; roast, uncovered, for 15 to 30 minutes more or until a thermometer inserted near center, not touching bone, registers 140°F. Transfer ham to a cutting board; loosely cover with foil and let stand 15 minutes before serving.
4. Meanwhile, for sauce, transfer juice mixture from roasting pan to a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until reduced by half.
5. Transfer ham to a serving platter. Garnish as shown or as desired. Serve with sauce, if desired.

* Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with serrano peppers, wear protective gloves."}

Each 3-ounce serving contains: 151 calories, 3 g fat, 0 g saturated fat, 0 g trans fat, 51 mg cholesterol, 883 mg sodium, 5 g carbohydrates, 0 g fiber, 5 g sugar, 13 g protein. Daily values: 0% vitamin A, 1% vitamin C, 0% calcium, 1% iron.