A slow cooked, sweet and mildly spiced ham recipe. It is glazed with an apricot glaze and served with gravy.
Score the ham in a cross hatch pattern through its thick layer of fat and skin.
Arrange onions in the centre of the foil place the ham on top of the onions. Then, bake it for about 1 hour.
In the meantime, stir the apricot jelly, thyme leaves, water, mustard, molasses, 3 tbsp vinegar, allspice, and worcestershire in a saucepan. Whisk on medium heat until jelly has completely dissolved and the sauce is smooth, around 4 minutes.
Once the ham is baked for an hour, brush 3 times with apricot mix every 15 minutes, until nicely glazed. Transfer ham to the serving plate, cover with a foil and set it aside.
Discard the onions, remove the foil and pour sauce into a skillet. Add broth and bring it to a boil on high heat.
In a small bowl, blend the flour and butter together to form a smooth paste and add to the pan with sauce and let the sauce simmer until it is thick like gravy.
Then, add the remaining tbsp of vinegar. Season with pepper and salt to taste.
Slice the ham thinly and serve with sauce.
Note: Low sodium chicken broth can be substituted by vegetable broth. A great substitute for Worcestershire sauce is soy sauce. A mixture of cinnamon and ground cloves in equal quantity is a good substitute to allspice. Brown sugar can be used as a substitute to molasses.