Glazed smoked ham

Glazed smoked ham

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  • Prep Time


  • Total Time


  • Servings



  • 1

    large onion, quartered, root end intact

  • 1

    (5 to 7-pound) smoked ham (shank end)

  • ¾

    cup apricot jelly

  • ¼

    cup water

  • 8

    sprigs fresh thyme, stripped

  • 3

    tablespoons yellow mustard

  • 4

    tablespoons cider vinegar

  • 2

    teaspoons molasses

  • ½

    teaspoon Worcestershire sauce

  • ¼

    teaspoon ground allspice

  • Pinch ground cloves

  • cups low-sodium chicken broth

  • 1

    tablespoon unsalted butter

  • 1

    tablespoon all-purpose flour

  • Kosher salt and freshly ground


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 tbl of vinegar and season with salt & pepper thinly slice the ham and serve with the sauce


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