Gingersnap-Crusted Ham with Apricot-Mustard Sauce

Gingersnap-Crusted Ham with Apricot-Mustard Sauce Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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.

Yield:

24 servings (serving size: about 3 1/2 ounces ham and 2 teaspoons sauce)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Bruce Aidells,

Cooking Light

November 2003
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