Gingersnap Crusted Ham


I’d never thought to use gingersnaps as a crust for ham, but it totally works!! A lovely spicy sweetness is added to the ham and it’s not over powering at all.

I’m not usually a mustard lover, but again it totally worked with this ham! Fantastic!

With this hams amazing flavor and beautiful crust I may have to add it to my Christmas menu!

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Serves 10

Gingersnap Crusted Ham



1 (8 lb) ham, half
2 tablespoons apricot preserves
2 tablespoons Dijon mustard
1⁄2 cup brown sugar
1⁄2 cup gingersnap crumbs (about 9 cookies, finely crushed)


1 1⁄2 cups apricot preserves
1⁄2 cup dry marsala wine
3 tablespoons Dijon mustard
1⁄2 teaspoon ground allspice


Preheat oven to 325°.

To prepare ham, line a broiler pan with foil. Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on prepared pan. Bake at 325° for 1 hour. Remove the ham from oven, and cool slightly. Increase oven temperature to 375°.

Combine 2 tablespoons preserves and 2 tablespoons mustard, stirring with a whisk. Combine the sugar and crumbs. Brush preserves mixture over ham.

Carefully press crumb mixture onto preserves mixture (some crumb mixture will fall onto pan). Bake at 375° for 45 minutes or until a thermometer registers 145°.

Place ham on a platter; let stand 15 minutes before slicing.

To prepare sauce, combine 1 1/2 cups preserves and remaining ingredients in a small saucepan. Bring to a boil; cook 5 minutes. Serve sauce with ham.


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Recipe based on one by dicentra
Photo by anniesnomsblog