1. Remove ham from packaging, and place in roasting pan. Preheat oven to 350° F. In saucepan, combine preserves, orange juice, vinegar, bourbon, brown sugar and mustard. Stir to combine; heat until preserves have melted. 
2. Using half of glaze, fold back the ham slices and begin basting between each slice. Finish by basting the top and sides of ham. Place in oven. Cook for 12 minutes per pound or until a meat thermometer inserted into thickest part of ham registers 130° F. When ham reaches 120° F, baste with remaining glaze, and return to oven. Begin preparing cider sauce. When ham is ready, remove from oven. Do one final basting with the drippings from the pan before serving. Serve ham with cider sauce.
3. To make the cider sauce, place cider, brown sugar, vinegar, lemon rind, nutmeg and salt in saucepan. Bring to a simmer; cook for 5 minutes. In small bowl, combine cornstarch with 1/4 cup cold cider or water. Stir until cornstarch is dissolved; pour into sauce. Stir to combine. Simmer until thickened for about 3 to 4 minutes. Taste and add salt, if necessary. Remove and discard lemon rind. (Makes: 1 1/2 cups)

Calories: 402, Fat: 17 g (6 g Saturated Fat), Cholesterol: 96 mg, Sodium: 2095 mg, Carbohydrates: 28 g, Fiber: 0 g, Protein: 32 g.