Glazed Smoked Ham

Total Time:
2 hr
Prep:
15 min
Cook:
1 hr 45 min

Yield:
8 to 10 servings
Level:
Easy

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
Directions
  • 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.

  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.


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Cooking Tips
Pairs Well With
Chardonnay

Rich, buttery white wine

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