Glazed Smoked Ham
4/5/2015, 10:27 p.m.
SERVINGS: 8 TO 10
- 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
- Preheat oven to 350F. Score a crosshatch pattern about 1 to 1 1/2-inch wide and 1/2-inch deep into the skin and fat of ham. Arrange onions in center of a foil lined sheet pan large roasting pan and set ham on top. Bake for 1 hour.
- Whisk apricot jelly, water, thyme leaves, mustard, 3 tablespoons vinegar, molasses, Worcestershire, allspice, and cloves together in a saucepan over medium heat until jelly has dissolved and sauce is smooth, about 4 minutes. Brush apricot mixture over ham after first hour, every 15 minutes until glazed, about 45 more minutes. Transfer ham to a serving platter, tent with foil and set aside.
- Discard onions, remove foil and pour pan drippings into a skillet. Add broth and bring to a boil over high heat. In a small bowl, mix butter and flour together to a paste. Whisk mixture into pan juices, reduce heat and simmer until sauce thickens to a gravy-like consistency. Stir in remaining 1 tablespoon vinegar and season with salt and pepper to taste. Thinly slice ham and serve with sauce.