Pass the Ham
Serve a holiday main dish guaranteed to garner rave reviews.
Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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Gingersnap-Crusted Ham with Apricot-Mustard Sauce
Serve a entrée with a crisp bite and a sweet sauce. A gingersnap crust, made from crushed cookies and brown sugar, adheres to the apricot preserve and Dijon mustard glaze. Pair with a five-minute sauce, made with Marsala wine, for an easy and elegant dish.
Next Slide: Honeycomb Spiral Ham
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