Ingredients for Gingersnap Crusted Ham With Apricot Mustard Sauce
- One 5-7 pound fully cooked ham
- Apricot Preserves
- Dijon Mustard
- Brown Sugar
- Gingersnap Crumbs
- Dry Marsala Wine
- Ground Allspice
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How to Make Gingersnap Crusted Ham With Apricot Mustard Sauce
- Preheat oven to 325°F (160°C).
- Line a large broiler pan with aluminum foil.
- Trim excess fat and rind from a fully cooked ham (approximately 5-7 pounds).
- Score the ham's surface in a diamond pattern, about 1/2 inch deep.
- Place the ham on the prepared broiler pan.
- Bake at 325°F (160°C) for 1 hour.
- Remove the ham from the oven and let it cool slightly.
- Increase oven temperature to 375°F (190°C).
- In a small bowl, whisk together 2 tablespoons apricot preserves and 2 tablespoons Dijon mustard.
- In a separate bowl, combine 1/2 cup crushed gingersnap cookies and 1/4 cup brown sugar.
- Brush the apricot mustard mixture evenly over the ham.
- Carefully press the gingersnap crumb mixture onto the glaze, ensuring it adheres to the ham.
- Bake at 375°F (190°C) for 45 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
- Remove the ham from the oven and let it rest on a platter for 15 minutes before slicing.
- While the ham rests, prepare the sauce: In a small saucepan, combine 1 1/2 cups apricot preserves, 1/4 cup Dijon mustard, 2 tablespoons apple cider vinegar, and 1 tablespoon brown sugar.
- Bring the sauce to a boil over medium heat.
- Reduce heat and simmer for 5 minutes, stirring occasionally, until slightly thickened.
- Serve the ham with the apricot mustard sauce.
Nutrition Information (Approximate per serving)
Sodium
236 g
Sugar
142g
Fat
36g
Carbs
17g
