Gingersnaps as a crust for ham? Absolutely! This Gingersnap Crusted Ham totally works. This ham is delicious beyond belief.
The gingersnaps add lovely spicy sweetness to the ham and it’s not overpowering 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 holiday menu!
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The gingersnap crust really makes this 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 the 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 the 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.
Enjoy!
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Recipe based on one by dicentra
Photo by anniesnomsblog