Gingersnap-Crusted Ham with Apricot-Mustard Sauce

Gingersnap-Crusted Ham with Apricot-Mustard Sauce
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • ½ cup dry Marsala wine
  • 1 (8-pound) 33%-less-sodium smoked, fully cooked ham half
  • 2 tablespoons apricot preserves
  • Sauce:
  • ½ cup gingersnap crumbs (about 9 cookies, finely crushed)
  • ½ cup gingersnap crumbs (about 9 cookies, finely crushed)
  • ½ cup brown sugar
  • + 35 more ingredients
    • 1 (8-pound) 33%-less-sodium smoked, fully cooked ham half
    • 3 tablespoons Dijon mustard
    • Ham:
    • Sauce:
    • 3 tablespoons Dijon mustard
    • ½ cup gingersnap crumbs (about 9 cookies, finely crushed)
    • ½ cup dry Marsala wine
    • 2 tablespoons Dijon mustard
    • ½ teaspoon ground allspice
    • Sauce:
    • 1 ½ cups apricot preserves
    • 1 ½ cups apricot preserves
    • ½ cup brown sugar
    • ½ teaspoon ground allspice
    • ½ teaspoon ground allspice
    • ½ teaspoon ground allspice
    • 1 (8-pound) 33%-less-sodium smoked, fully cooked ham half
    • 2 tablespoons Dijon mustard
    • 2 tablespoons Dijon mustard
    • Ham:
    • 1 ½ cups apricot preserves
    • ½ cup dry Marsala wine
    • ½ cup brown sugar
    • ½ cup brown sugar
    • Sauce:
    • 2 tablespoons Dijon mustard
    • 1 ½ cups apricot preserves
    • Ham:
    • 3 tablespoons Dijon mustard
    • ½ cup dry Marsala wine
    • 2 tablespoons apricot preserves
    • 1 (8-pound) 33%-less-sodium smoked, fully cooked ham half
    • 3 tablespoons Dijon mustard
    • 2 tablespoons apricot preserves
    • ½ cup gingersnap crumbs (about 9 cookies, finely crushed)

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 pres...

View full recipe at My Recipes

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