Preheat oven to 350°F.
Peel skin from ham and trim fat, leaving about a 1/4 inch layer to protect meat.
With a sharp knife score fat in a diamond pattern.
Set ham in a shallow baking pan, insert a whole clove in the crossed point of each diamond, and pat mustard evenly over top and sides of ham.
Sprinkle top with brown sugar and pour apple juice into the bottom of the pan.
Bake ham for 1 1/2 hours, basting frequently.
Meanwhile, combine apricots and Madeira in a small saucepan.
Bring to a boil, cover, and remove from heat.
At 30 minutes from the end of baking time, add apricots and their liquid to the roasting pan and continue to bake and baste ham.
Transfer ham to a large platter.
Decorate top of ham with apricots, attaching them with toothpicks.
Skim fat from pan juices and pour into a sauceboat.
Accompany ham with mustards, chutneys and pan juices.