Glazed Smoked Ham

Total Time:
2 hr
15 min
1 hr 45 min

8 to 10 servings


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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Pairs Well With

Rich, buttery white wine

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    33 Reviews
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    ?I made this last year for Christmas and it was AMAZING! I didn't have apricot jelly so I used raspberry jelly. OMG! I can't wait to make it again this year! Cheers!?
    It was good, but not as great as I was expecting. I just wasn't a fan of the flavor of the sauce.
    Here I am, Christmas Day, printing off the same recipie my family demands at least once a year! I usually make this for Eater, but it looks like my family will only be able to meet for Christmas, which means I *have* to make this ham today! I usually don't trust just re-printing recipes I've used before, because I almost always write notes and improvements in the margins... but not this one! It's wonderful just as it's written.

    Beware: If you make this ham once, be prepared to make it many times again!
    This recipe was fantastic. I was never a fan of ham. I've tried honey baked spiral ham,(too thin, tasted like sandwich ham,and have had ham on Easter at my sisters, brothers, and parents house. All of them were good, but kind of dry. This year I got a free ham from Hannafords. I tried this recipe exactly as written, and it was the best ham I ever had. Incredibly moist and the glaze was fantastic. Thank you so much!!
    Amazing. We had a home-smoked ham hand-carried from southern Louisiana. It demanded a recipe worthy of its heritage. This recipe came through. Tracked down the apricot jelly, followed instructions exactly. This is a winner. Nicely balanced the smoky ham, without being too sweet and turning into a dish of melted sugar like so many ham "rubs" can.
    Absolutely fabulous glaze. As I read through the different recipes here, I thought this was a bit fiddly with all the ingredients, but I had everything required so I picked this one. It is sweet but not too much, spicy but not too much. This is going in my 'tried & true' recipe file. This year I bought a smoked bone-in (uncured nitrite free ham. The only change I made: I used my homemade apricot jam and a little red currant jelly that needed to be used, to get 3/4c of 'apricot jelly'. I don't think that changed it all that much. Try this one.
    Wonderful. I substituted jalapeno jelly for the apricot. It gave it a nice zing. 
    Outstanding!!!!! I will make it again.Thank you Food Network once again...
    Very tasty. This is definately my ham recipe. I recommend it to everyone.
    This ham was wonderful. I loved it last year and I will probably fix it every year.
    so delicious , i now use it every time! i try to use all kinds of recipes on food network , but i've found the best ham one for my family in this one!
    While shopping I was unsure whether to buy a butt or shank. My butcher told me the shank is juicier, however the butt would have more meat. I purchased the shank. After that it was on to Food Network to find something besides the same old boring glaze. I came across this one and WAS NOT DISAPPOINTED. My shank was juicy, but the best part was the flavor imparted from the glaze - perfection. Try it, you'll find it is a keeper.
    The glaze was flavorful and the ham was moist and delicious. I didn't make the sauce, but it was great without it. (Although I will try it sometime.)
    I good comments but it wasn't how I wanted it. I hoped for more glaze look to it but I use this recipe again in the future...
    My family all enjoyed this dish. The ham was moist and flavorful, even without the gravy, which only some even put on theirs. I used a spiral-type ham and it worked great.
    THANK YOU THANK YOU THANK YOU!! I have an in-law that is allergic to brown sugar on ham?!? (dont ask) I am so thankful to have found a recipe that isnt just cloves and pineapple!! BE SURE TO SPEND A FEW EXTRA A GET A GOOD HAM...
    I used this recipe for a post-Christmas family get-together and it was a raging success. The meat and gravy also made for excellent left-overs.
    This was my first Easter ham and I received so many compliments. Thank you!
    This recipe is the ultimate. The ham came out moist and tasty with a gravy that was outstanding. My whole family loved it. I will never cook ham with pineapple and cloves again!
    easy. yummy. pretty. what more can you ask for?
    The glaze on this ham was delicious - good enough to make and serve on just slices of cooked ham... really good! Worth making, very easy too!
    The secret of this ham recipe is in the sauce. It has unusual ingredients but believe me it is so good. I used it at easter and everyone remarked on how how much they liked it. A recipe worth keeping.
    I was hoping for a sweeter ham. This one had a tart taste to it. I used this recipe for the first Easter dinner I have ever made and everyone loved it. It was good but not what I expected. I also had to double the recipe for a larger ham....maybe that had something to do with it.
    I cooked this ham recipe for our Easter dinner today and it was so good! We all loved it.The sauce was really good, also.I will definately make this for dinner again.Thank you Tyler.
    I have made this ham for the guys where I work for the last two years at Christmas and they just love it. They say it is the best ham they have ever eaten. I thank you for llowing me to use your recipes.
    this was very good and moist.
    My Easter ham was a COMPLETE SUCCESS! The glaze was superb,(although I must admit I added more Worcestershire and more mustard. I also added a few more spices, but doesn't every chef have to "claim" a recipe in some way to make it his/her own? My company loved it, and I thank you Tyler for your great idea! I'll keep watchin'!!
    The glaze for the ham was fantastic. I put it on my ham I was serving for Easter and I also used the rest of the glaze on my carrots I cooked and everyone loved them. Thanks Tyler!
    why do people have the nerve to rate a recipe that they completely changed???
    I usually like Tyler's recipies, but this one was disappointing. I usedthe sauce on pork loin instead of ham, and cooked in a slow cooker instead of an oven. Maybe that is what explains the salty taste. I would suggest adding brown sugar or something to cut the saltiness. It was not overpowering, but not pleasant. Sorry, Tyler.
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