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Gingersnap-Crusted Ham with Apricot-Mustard Sauce

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 24 servings (serving size: about 3 1/2 ounces ham and 2 teaspoons sauce)
Whole hams usually weigh at least 15 pounds; ham halves, which are labeled either "shank" or "butt end," are more manageable. A bone-in shank is easier to carve than the butt end, which contains part of the hipbone.

Ingredients

  • Ham:
  • 1 (8-pound) 33%-less-sodium 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)
  • Sauce:
  • 1 1/2 cups apricot preserves
  • 1/2 cup dry Marsala wine
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon ground allspice

Nutrition Information

  • calories 233
  • caloriesfromfat 24 %
  • fat 6.3 g
  • satfat 1.9 g
  • monofat 2.9 g
  • polyfat 0.7 g
  • protein 21.2 g
  • carbohydrate 22.4 g
  • fiber 0.4 g
  • cholesterol 53 mg
  • iron 1.9 mg
  • sodium 1076 mg
  • calcium 23 mg

How to Make It

  1. Preheat oven to 325°.

  2. 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°.

  3. 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.

  4. 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.