pam's awesome apricot rum glaze for ham

Ingredients

• 15 ounces apricot preserves (for alternative, see note below)
• 1/2 to 3/4 cups dark rum (i like myers)
• 2-3 tablespoons coarse ground dijon mustard (grey poupon with whole mustard seeds)
• - a few grinds of black pepper
• 2 teaspoons soy sauce, dark
• 1 to 2 tablespoons vegetable oil (something with no dominant taste)
• 2 teaspoons lemon juice, fresh (optional)
• 1/8 teaspoon salt (optonal)
• NOTE: IF YOU CAN'T FIND GOOD APRICOT PRESERVE WITH PIECES OF APRICOT IN IT, USE APRICOT JAM AND COOK/SOFTEN ABOUT 8-10 DRIED APRICOTS IN WATER TO COVER AND THEN WHIZ WITH A STICK BLENDER OR CHOP FINE.