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1. Preheat oven to 350 degrees F. In a large bowl combine eggs, bread crumbs, onion, pineapple juice, mustard, pepper, and salt. Add ham, pork, and apricots; mix well. In a 3-quart rectangular baking dish lightly pat mixture into a 9x5-inch loaf.
2. Bake for 45 to 60 minutes or until an instant-read thermometer inserted in center of loaf registers 165 degrees F, brushing several times with half of the Apricot Glaze during the last 10 to 15 minutes of baking time. Let loaf stand for 10 minutes. Use two sturdy spatulas to transfer loaf to a serving platter. If desired, garnish with rosemary. Cut into thick slices. Serve with the remaining half of the Apricot Glaze. If desired, serve with roasted leeks and nectarines.
1. In a small saucepan combine apricot preserves, pineapple juice, mustard, cider vinegar, and ginger; cook and stir over medium-low heat until bubbly. Divide mixture in half. Use one half to brush on the loaf; keep other half warm to serve with ham loaf. Makes 1-3/4 cups.