Photo: Glazed Smoked Ham Recipe
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.
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By jgjg
ny soon to bw in fl
on April 08, 2012
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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!!
By grazianolinda_5...
Hanover Park, IL
on March 15, 2012
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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.
By lizykat
on November 25, 2011
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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.
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