Gingersnap-Crusted Ham with Apricot-Mustard Sauce

  • SadhanaSara Posted: 12/26/08
    Worthy of a Special Occasion

    Yuuuuuuummmmmm. This was our first attempt at making ham, and we bought a pre-sliced one by accident. I thought all was lost, but it came out great anyway without altering the cooking time at all. I also didn't use a low sodium ham (not available at Costco this year!), and it wasn't too salty. We don't have a broiler pan, so we made do with a roaster rack arranged on a baking sheet covered in tin foil--no problems there. The sauce was AMAZING!!!!! There are some similar (apricot/mustard) ham sauces out there that do not use marsala wine, if you are entertaining someone who is alcohol free... but the flavors of this one were amazing. This might just become a staple on our Christmas table.

  • KristinD Posted: 04/11/09
    Worthy of a Special Occasion

    This is our 'Easter' ham. We serve it every year and the family always looks forward to it. I am not usually a huge ham fan but the crust and the sauce make this dish. The sweet and slightly spicy combination is fantastic. We serve the ham with mashed potatoes, french style stuffed eggs and warm asparagus salad (both CL recipes). The entire menu is a huge crowd pleaser!

  • karenfar Posted: 04/01/13
    Worthy of a Special Occasion
    Huntington Beach, CA

    I made this for Easter and it is EXCELLENT!! I made the sauce for and it is good but not necessary because the ham is so moist and flavorful.

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