In a saucepan over medium heat, combine preserves, juices, mustard, honey and pepper flakes. Bring to a boil, stirring constantly, until melted and well blended. Remove from heat.
Place ham in a foil-lined roasting pan and brush with about half the hot glaze. Bake, uncovered, for about 90 minutes, basting every 30 minutes with remaining glaze in saucepan (reheat if necessary)
Loosely cover ham with foil and continue baking for another 90 minutes, again basting every 30. Internal temperature should be 120-140°. Rewarm any leftover glaze to serve with ham.
