Gingersnap Crusted Ham

Gingersnap Crusted Ham – Delicious Beyond Belief

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!

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Gingersnap Crusted Ham
Prep Time
30 mins
Cook Time
1 hr 35 mins
Resting
10 mins
Total Time
2 hrs 15 mins
 

The gingersnap crust really makes this ham!

Course: Main Course
Cuisine: American
Keyword: Gingersnap Crusted Ham
Servings: 16
Calories: 395 kcal
Ingredients
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
Sauce
  • 1 1/2 cups apricot preserves
  • 1/2 cup dry marsala wine
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon ground allspice
Instructions
  1. Preheat oven to 325°.
  2. 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°.

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

  4. 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°.

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

  6. 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!

Up Next:

Ham in Coca Cola

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by dicentra
Photo by anniesnomsblog