1 large onion, quartered, root end intact
1 (5 to 7-pound) smoked ham (shank end, bone-in)
1 (12oz) can of Dr. Pepper
3/4 cup apricot jelly
1/4 cup water
8 sprigs fresh thyme, stripped or table spoon dry herb
3 tablespoons yellow mustard
4 tablespoons cider vinegar
2 teaspoons molasses
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground allspice
Pinch ground cloves
1 1/2 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Kosher salt and freshly ground black pepper
Preheat oven to 350 degrees F. Score the ham with a cross hatch pattern through the thickest layer of the skin and fat. Arrange the onions in the center of a foil lined sheet pan large roasting pan and set the ham on top of them. Bake for 1 hour.
Meanwhile, stir together the apricot jelly, Dr. Pepper, water, thyme leaves, mustard, 3 tablespoons of the vinegar, the molasses, Worcestershire, allspice, and cloves in a saucepan. Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4 minutes. After the ham has been baked for 1 hour, brush with the glaze mixture every 15 minutes for another 45 minutes or until nicely glazed. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.
Discard the onions, remove foil and pour the sauce into a skillet. Add the broth/drippings and bring to a boil over high heat. In a small bowl, mix the butter and flour together until you form a paste or (roux). Whisk into the pan drippings/juices and let sauce simmer until thickened kinda like gravy.... Finish with the remaining tablespoon of vinegar and season with salt and pepper to taste.... Now, thin as you can ; slice the ham and serve with the sauce on the side.... I always make a pan sauce when I roast meats... Such a sin to waste the drippings....
And and as always, happy cooking!
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