Glazed smoked ham

Ingredients:

• 1 large onion, cut into 4 wedges, tied at the root
• 1 smoked ham weighing 2.2-3.2 kg (knuckle)
• 3/4 cup apricot jelly
• 1/4 cup water
• 8 sprigs fresh thyme, leaves picked
• 3 tablespoons yellow mustard
• 4 tablespoons apple cider vinegar
• 2 teaspoons molasses
• 0.5 tsp Worcestershire sauce
• 1/4 tsp ground allspice
• A pinch of ground cloves
• 1.5 cups lightly salted chicken broth
• 1 tbsp unsalted butter
• 1 tbsp flour

Preparation:

1. Preheat the oven to 350°F (175°C). Make a crisscross pattern on the surface of the ham, cutting through the thick layer of skin and fat. Arrange the onions in the center of a large, foil-lined roasting pan and place the ham on top. Bake for 1 hour.
2. Meanwhile, combine the apricot jelly, water, thyme leaves, mustard, 3 tablespoons vinegar, molasses, Worcestershire sauce, allspice, and cloves in a saucepan. Heat over medium heat, stirring, until the jelly dissolves and the sauce is smooth, about 4 minutes. After the ham has been baking for 1 hour, begin brushing it with the apricot glaze every 15 minutes, baking for another 45 minutes or until well-glazed. Transfer the ham to a serving platter, cover with foil, and set aside while you prepare the sauce.
3. Discard the onions, remove the foil, and pour the sauce from the Dutch oven into the skillet. Add the broth and bring to a boil over high heat. In a small bowl, whisk the butter and flour until you have a smooth paste. Stir into the liquid in the skillet and bring the sauce to a simmer until it thickens like gravy. Add the remaining 1 tablespoon of vinegar and season with salt and pepper to taste.
4. Slice the ham thinly and serve with the sauce.