Gingersnap-Crusted Ham with Apricot-Mustard Sauce

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

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.