Glazed Smoked Ham

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

Yield:
8 to 10 servings
Level:
Easy

Ingredients
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.


CATEGORIES:
View All

Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.7 34
This was fantastic! I added some brown sugar because the apricot jam I used probably wasn't as sweet as jelly would have been. I'm not sure, but it helped. The ham was delicious and the gravy on the side was just over the top. I ended up dipping all of the dishes I made in it, not just the ham. item not reviewed by moderator and published
“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!” item not reviewed by moderator and published
It was good, but not as great as I was expecting. I just wasn't a fan of the flavor of the sauce. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Wonderful. I substituted jalapeno jelly for the apricot. It gave it a nice zing. item not reviewed by moderator and published
Outstanding!!!!! I will make it again.Thank you Food Network once again... item not reviewed by moderator and published
Very tasty. This is definately my ham recipe. I recommend it to everyone. item not reviewed by moderator and published

This recipe is featured in:

Easter