Gingersnap Crusted Ham With Apricot Mustard Sauce Recipes

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GINGERSNAP CRUSTED HAM WITH APRICOT MUSTARD SAUCE



Gingersnap Crusted Ham With Apricot Mustard Sauce image

Make and share this Gingersnap Crusted Ham With Apricot Mustard Sauce recipe from Food.com.

Provided by dicentra

Categories     Ham

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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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  • Leaving a thin layer of fat, trim rind and excess fat from ham. Score fat in a criss-cross fashion to make diamonds. Place ham on a rack in a roasting pan. Bake, uncovered, for 1 1/2 hours.
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