Glazed smoked ham
Votes: 1
Time: 2 hours 15 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 534, total fat 26 G., saturated fats 9 G., proteins 54 G., carbohydrates 23 G., fiber 1 G., cholesterol 151 mg, sodium 2052 mg, sugar 14 G.
Calories 534, total fat 26 G., saturated fats 9 G., proteins 54 G., carbohydrates 23 G., fiber 1 G., cholesterol 151 mg, sodium 2052 mg, sugar 14 G.
This mouth-watering smoked ham in a glossy, sweet-and-spicy glaze will be the centerpiece of your holiday table. For this recipe, buy a smoked ham hock, warm it in the oven, and coat it with an apricot glaze. Its fruity notes perfectly complement the savory flavor of the ham. Use the juices rendered during baking to make a sauce for serving. A perfect treat for New Year's or Christmas!
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 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
We recommend
Recipes with similar ingredients: pork ham, Apricot jam, apple cider vinegar, molasses, Worcestershire sauce, mustard, allspice, thyme
Cooking the dish according to the recipe:
- 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.
- 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.
- 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.
- Slice the ham thinly and serve with the sauce.
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