Whisk the paste into the pan juices and let the sauce simmer until thickened like gravy. Mix the butter and flour together in a small bowl until you form a paste. Add the broth and bring to a boil over high heat. Pour the pan juices into a medium skillet. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.ĥ. Insert an instant-read food thermometer into the thickest portion of the ham to check the temperature. Heat the ham to 140 degrees F this will reduce the risk of food-borne illness. To heat the ham all the way through, bake it for 10 to 12 minutes per pound. In a small bowl, combine the syrup, honey, sugar, mustard and pepper. Cover the pan tightly with foil and bake for 20 minutes. Pour the orange juice and ginger ale overtop the ham. After 30 minutes, remove the foil from the ham and continue to bake, brushing the ham with the glaze every 15 minutes until nicely glazed and heated through, about 1 hour more. Preheat your oven to 325 degrees Fahrenheit. Place the ham sliced side up in a roasting pan. Cook, whisking, over medium heat until the preserves dissolve and the glaze is smooth, about 4 minutes.Ĥ. Next, take the pan out, remove the foil, and spoon a liberal amount of glaze over the top and sides of the ham. Meanwhile, whisk together the apricot preserves, mustard, molasses, Worcestershire, allspice, cloves, thyme leaves, 3 tablespoons of the vinegar and 1/4 cup water in a small saucepan. Cover the ham loosely with foil and bake for 30 minutes.ģ. Put the ham cut-side down on the foil and scatter the onion pieces around it. Check the hams packaging for heating recommendations and heat the oven accordingly. This allows the center of the ham to remain in the center of the oven while baking, ensuring that its cooked evenly and thoroughly. Line a rimmed baking sheet or large roasting pan with foil.Ģ. Instant-read thermometer Preheat the Oven Place your oven rack on the lowest level. Kosher salt and freshly ground black pepperġ.1 tablespoon unsalted butter, at room temperature.1 large onion, quartered, root end intact.
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