Gingersnap-Crusted Ham with Apricot-Mustard Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 233
  • Calories from fat: 24%
  • Fat: 6.3g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 21.2g
  • Carbohydrate: 22.4g
  • Fiber: 0.4g
  • Cholesterol: 53mg
  • Iron: 1.9mg
  • Sodium: 1076mg
  • Calcium: 23mg

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.
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