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1
Preheat oven to 350 degrees F. Score the ham with a cross hatch pattern through the thick layer of skin and fat.
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2
Arrange the onions in the center of a foil lined sheet pan large roasting pan and set the ham on top of them.
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3
Bake for 1 hour.
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4
Meanwhile, stir together the apricot jelly, water, thyme leaves, mustard, 3 tablespoons of the vinegar, the molasses, worcestershire, allspice, and cloves in a saucepan.
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5
Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4 minutes.
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6
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.
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7
Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.
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8
Discard the onions, remove foil and pour the sauce into a skillet.
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9
Add the broth and bring to a boil over high heat.
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10
In a small bowl, mix the butter and flour together until you form a paste.
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11
Whisk into the pan juices and let sauce simmer until thickened like gravy.
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12
Finish with the remaining tablespoon of vinegar and season with salt and pepper to taste.
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13
Thinly slice the ham and serve with the sauce.
