Heat apple jelly and season with lemon juice and cayenne pepper, whisk well. Rinse ham in cold water, pat dry and score rind in diamond pattern. Heat butter in a roasting pan and brown meat on all sides. Remove meat for the pan and cool slightly. Stick cloves into pork rind.
Return meat to the pan and add mustard seeds, apricots and well-drained pickled vegetables to the pan and saute briefly. Add 200 ml (approximately 3/4 cup) of water. Brush ham with glaze and roast in preheated oven at 160°C (approximately 325°F) for about 2 hours. Brush with glaze often.
Remove roast from the pan and place on a wire rack. Place dripping pan underneath. Roast under hot broiler until crispy, watching carefully. Baste with drippings often. Place ham and vegetables on platter and serve.