Pineapple Apricot Glaze

So Chris and I are having Easter.  We're still thinking over a menu but this looks like a likely glaze if we have ham.

Grate the zest of 2 limes; set aside.  Squeeze the juice into a saucepan; add 8 thin slices fresh ginger and 2 C. unsweetened pineapple juice.  boil until reduced to 1/2 C., 8 to 10 minutes.  Strain then add the lime zest, 1 C. apricot preserves and 1/4 C. dijon mustard.  Pour half the glaze over the ham and brush to coat.  Baste periodically while the ham is in the oven.