Spiral-cut ham in apricot glaze
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Prepare a festive bone-in ham, deliciously coated with a glossy glaze. The spiral-cut ham is coated with a tart-sweet glaze made with spiced apricot jam while baking. The juices left on the baking sheet are used to make a delicious gravy to serve with the ham.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 spiral-sliced ham weighing 1.8 - 2.3 kg.
- 1 large onion, quartered (leave the root end)
- 3/4 cup apricot jam
- 3 tbsp mustard
- 2 teaspoons molasses
- 0.5 tsp Worcestershire sauce
- 1/4 tsp ground allspice
- A pinch of ground cloves
- 8 sprigs fresh thyme, leaves picked
- 4 tablespoons apple cider vinegar
- 1.5 cups lightly salted chicken broth
- 1 tablespoon unsalted butter, room temperature
- 1 tbsp. premium flour
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Recipes with similar ingredients: ham, molasses, Apricot jam, apple cider vinegar, allspice, carnation, thyme
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Line a large rimmed baking sheet or roasting pan with foil. Place the ham, cut side down, on the foil and scatter the onion slices around it. Cover loosely with foil and bake for 30 minutes.
- Meanwhile, combine the apricot preserves, mustard, molasses, Worcestershire sauce, allspice, cloves, thyme leaves, 3 tablespoons vinegar, and 1/4 cup water in a small saucepan. Cook, stirring, over medium heat until the preserves are melted and the glaze is smooth, about 4 minutes.
- After 30 minutes, remove the foil from the ham and continue baking, brushing the ham with the glaze every 15 minutes, until shiny and heated through, about 1 more hour. Transfer the ham to a serving platter, cover with foil, and set aside while you prepare the sauce.
- Pour the juices from the pan into a medium skillet. Add the broth and bring to a boil over high heat. In a small bowl, whisk together the butter and flour until a paste forms. Stir the paste into the pan juices 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. Serve the ham with the sauce.
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