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1.
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2
Preheat oven to 350F.
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Score a crosshatch pattern about 1 to 1 1/2-inch wide and 1/2-inch deep into the skin and fat of ham.
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Arrange onions in center of a foil lined sheet pan large roasting pan and set ham on top.
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Bake for 1 hour.
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2.
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Whisk apricot jelly, water, thyme leaves, mustard, 3 tablespoons vinegar, molasses, Worcestershire, allspice, and cloves together in a saucepan over medium heat until jelly has dissolved and sauce is smooth, about 4 minutes.
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Brush apricot mixture over ham after first hour, every 15 minutes until glazed, about 45 more minutes.
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Transfer ham to a serving platter, tent with foil and set aside.
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3.
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Discard onions, remove foil and pour pan drippings into a skillet.
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Add broth and bring to a boil over high heat.
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In a small bowl, mix butter and flour together to a paste.
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Whisk mixture into pan juices, reduce heat and simmer until sauce thickens to a gravy-like consistency.
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Stir in remaining 1 tablespoon vinegar and season with salt and pepper to taste.
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Thinly slice ham and serve with sauce.
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Calories: 401
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Total Fat: 13 grams
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Saturated Fat: 4.5 grams
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Total Carbohydrate: 23 grams
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Protein: 49 grams
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Sodium: 3042 milligrams
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Cholesterol: 145 milligrams
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Fiber: 0.5 grams
