Heat oven to 325°F. If using shallow roasting pan without rack, line pan with foil. Trim fat from ham if necessary. Score ham diagonally at 1-inch intervals, cutting about 1/4 inch deep; score in opposite direction to form diamond shapes. Insert ovenproof meat thermometer so bulb reaches center of thickest part of ham, but does not rest in fat or on bone.
Place ham, fat side up, in foil-lined pan or on rack in roasting pan; add 1 cup water to pan. If using Brown Sugar-Cider Glaze, in 1-quart saucepan, mix all ingredients; heat to boiling over medium-high heat, stirring frequently. Brush 1/3 of glaze mixture over ham.
Bake uncovered 1 hour. Brush another 1/3 of glaze over ham; bake uncovered 1 hour to 1 hour 30 minutes longer, spooning pan drippings frequently over ham and brushing with remaining 1/3 of glaze, until thermometer reads 135°F. Remove from oven.
Let ham stand in roasting pan 15 minutes before slicing, spooning pan drippings frequently over ham, until thermometer reads 140°F. If using Cherry-Apricot Sauce, in 1-quart saucepan, mix all ingredients; cook over medium-high heat 3 to 5 minutes, stirring frequently, until mixture boils and sauce has thickened. Serve sauce with ham.