Apricot-Peach and Gingersnap Crusted Baked Ham

"Gussy up holiday ham" by Jim Romanoff, AP. Exotic treatment for prepared ham. Simple and versatile crusting technique from Bruce Aidells. Passion fruit jam or guava jelly could be used instead of the apricot-peach jam. Use Moravian ginger cookies for the coating. Recipe published in the Winston-Salem Journal: April 20, 2011.

Yield: 14 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Rest: 20 Minutes


  • 1 8- to 10- pound(s) bone-in or boneless ham
  • 1 1/2 cup(s) apricot-peach jam (can substitute apricot or peach jam for the blend)
  • 1/2 cup(s) packed light brown sugar
  • 1/3 cup(s) Dijon mustard
  • 1 1/2 cup(s) gingersnap cookie crumbs (about 15 cookies pulsed in a food processor)
  • 1 1/2 cup(s) chicken broth
  • 1 1/2 tablespoon(s) cornstarch dissolved in 4 tablespoons of water
  • Salt and ground black pepper, to taste


  1. 1. Heat the oven to 325 degrees. Place an oven rack low enough in the oven so that the ham won’t touch the roof of the oven while baking.
  2. 2. Trim any skin from the ham, then trim the external fat to about ¼-inch thickness. Place the ham, fat-side up, in a roasting pan and place in the oven. Bake until the internal temperature reaches 130 degrees at the center, about 10 minutes per pound. Remove from the oven and increase the heat to 425 degrees.
  3. 3. In a bowl, whisk together the jam, brown sugar and mustard. Set aside.
  4. 4. Using the tip of a sharp knife, score the surface of the ham in a crisscross diamond pattern. Spoon about two-thirds of the jam mixture generously over the entire surface of the ham. Apply the gingersnap crumbs, pressing them on with your hands to form a thick layer. Return the ham to the oven and bake until the surface begins to brown and become crusty, about 15 minutes more.
  5. 5. Remove the ham from the oven and transfer to a cutting board to rest for 20 minutes.
  6. 6. Meanwhile, to make the sauce for the ham, pour the liquid from the roasting pan, including any browned bits from the bottom of the pan, into a medium saucepan. Stir in the chicken broth and remaining jam mixture. Bring to a boil over medium-high heat, then season with salt and pepper. Stir in the cornstarch mixture and boil, stirring, until the sauce just thickens. Strain the sauce, if desired.
  7. 7. Serve the carved ham with the sauce on the side.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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