Gingersnap-Crusted Ham with Apricot-Mustard Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Whole hams usually weigh at least 15 pounds; ham halves, which are labeled either shank or butt end, are more manageable. A bone-in shank is easier to carve than the butt end, which contains part of the hipbone. Ingredients:
1 (8-pound) 33%-less-sodium smoked, fully cooked 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 |
Directions:
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 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. 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.
4. 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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