Gingersnap-Crusted Ham with Apricot-Mustard Sauce

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Gingersnap-Crusted Ham with Apricot-Mustard Sauce

Post  justmecookin on Sat Dec 18, 2010 7:30 pm

Gingersnap-Crusted Ham with Apricot-Mustard Sauce

1 (8-pound) 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

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. Makes 24 servings


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