| Total: | 2 hr 15 min |
| Prep: | 15 min |
| Cook: | 2 hr |
| Total: | 2 hr 15 min |
| Prep: | 15 min |
| Cook: | 2 hr |
Ingredients
- 1 large onion, quartered, root end intact
- 1 (5 to 7-pound) smoked ham (shank end)
- 3/4 cup apricot jelly
- 1/4 cup water
- 8 sprigs fresh thyme, stripped
- 3 tablespoons yellow mustard
- 4 tablespoons cider vinegar
- 2 teaspoons molasses
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon ground allspice
- Pinch ground cloves
- 1 1/2 cups low-sodium chicken broth
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 350 degrees F. Score the ham with a cross hatch pattern through the thick layer of skin and fat. Arrange the onions in the center of a foil lined sheet pan large roasting pan and set the ham on top of them. Bake for 1 hour.
- Meanwhile, stir together the apricot jelly, water, thyme leaves, mustard, 3 tablespoons of the vinegar, the molasses, Worcestershire, allspice, and cloves in a saucepan. Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4 minutes. After the ham has been baked for 1 hour, brush with the apricot mixture every 15 minutes for another 45 minutes or until nicely glazed. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.
- Discard the onions, remove foil and pour the sauce into a skillet. Add the broth and bring to a boil over high heat. In a small bowl, mix the butter and flour together until you form a paste. Whisk into the pan juices and let sauce simmer until thickened like gravy. Finish with the remaining tablespoon of vinegar and season with salt and pepper to taste.
- Thinly slice the ham and serve with the sauce.
Reviews
The glaze came out perfect. Not too sweet like so many others. Next time I will use a little less water in the glaze. Very good. Thanks!
I used this recipe as a very lose guideline for baking a ham and it turned out amazing. It was hard to find a recipe that wasn’t super sweet and had a bone in ham so that is why I used this one. I mixed together the mustard, worshire sauce, cider vinegar, thyme, and water and poured it over the ham after the 1st hour. Then at the 15 min intervals I put those same ingredients together minus the water and used that as the glaze. I didn’t want a sweet glaze so this was perfect. The ham was delicous and we had hardly any left after Christmas dinner!