Spiral-cut ham in apricot glaze

Ingredients:

• 1 spiral-sliced ​​ham weighing 1.8 - 2.3 kg.
• 1 large onion, quartered (leave the root end)
• 3/4 cup apricot jam
• 3 tablespoons mustard
• 2 teaspoons molasses
• 0.5 tsp Worcestershire sauce
• 1/4 tsp ground allspice
• A pinch of ground cloves
• 8 sprigs fresh thyme, leaves picked
• 4 tablespoons apple cider vinegar
• 1.5 cups lightly salted chicken broth
• 1 tablespoon unsalted butter, room temperature
• 1 tbsp. premium flour

Preparation:

1. Preheat oven to 350°F (175°C). Line a large rimmed baking sheet or roasting pan with foil. Place the ham, cut side down, on the foil and scatter the onion slices around it. Cover loosely with foil and bake for 30 minutes.
2. Meanwhile, combine the apricot preserves, mustard, molasses, Worcestershire sauce, allspice, cloves, thyme leaves, 3 tablespoons vinegar, and 1/4 cup water in a small saucepan. Cook, stirring, over medium heat until the preserves are melted and the glaze is smooth, about 4 minutes.
3. After 30 minutes, remove the foil from the ham and continue baking, brushing the ham with the glaze every 15 minutes, until shiny and heated through, about 1 more hour. Transfer the ham to a serving platter, cover with foil, and set aside while you prepare the sauce.
4. Pour the juices from the pan into a medium skillet. Add the broth and bring to a boil over high heat. In a small bowl, whisk together the butter and flour until a paste forms. Stir the paste into the pan juices and bring the sauce to a simmer until it thickens like gravy. Add the remaining 1 tablespoon of vinegar and season with salt and pepper to taste. Serve the ham with the sauce.