Glazed Spiral-Cut Ham
Brush a spiral ham with a sweet and tangy apricot glaze, and serve it with a quick sauce made from pan drippings.
Serves: 8-10
Cook Time: 1 hr. 45 mins.
Ingredients
- One 4- to 5-pound spiral-cut ham
- 1 large onion, quartered, root end intact
- 3/4 cup apricot preserves
- 3 tablespoons yellow mustard
- 2 teaspoons molasses
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon ground allspice
- Pinch of ground cloves
- 8 sprigs fresh thyme, stripped
- 4 tablespoons cider vinegar
- 1 1/2 cups low-sodium chicken broth
- 1 tablespoon unsalted butter, at room temperature
- 1 tablespoon all-purpose flour
- Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet or large roasting pan with foil.
- Put the ham cut-side down on the foil and scatter the onion pieces around it. Cover the ham loosely with foil and bake for 30 minutes.
- Meanwhile, whisk together the apricot preserves, mustard, molasses, Worcestershire, allspice, cloves, thyme leaves, 3 tablespoons of the vinegar and 1/4 cup water in a small saucepan. Cook, whisking, over medium heat until the preserves dissolve and the glaze is smooth, about 4 minutes.
- After 30 minutes, remove the foil from the ham and continue to bake, brushing the ham with the glaze every 15 minutes until nicely glazed and heated through, about 1 hour more. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.
- Pour the pan juices into a medium skillet. Add the broth and bring to a boil over high heat. Mix the butter and flour together in a small bowl until you form a paste. Whisk the paste into the pan juices and let the sauce simmer until thickened like gravy. Finish with the remaining 1 tablespoon vinegar and season with salt and pepper. Serve the ham with the sauce.
See the original recipe here.