Gingersnap Crusted Ham With Apricot Mustard Sauce Food

APRICOT-GINGERSNAP HAM

Apricot-Gingersnap Ham image

I've been told my Easter ham is as much a feast for the eyes as it is for the taste buds. The combination of apricot, brown sugar and gingersnaps ensures plenty of oohs, aahs and yums! -Melanie Wooden, Reno, Nevada

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 15 servings (3-1/2 cups sauce).

Number Of Ingredients 10

Ingredients

1 spiral-sliced fully cooked bone-in ham (7 to 9 pounds)
1-1/2 cups apricot preserves
1/2 cup packed brown sugar
1/3 cup Dijon mustard
1-1/2 cups crushed gingersnap cookies (about 30 cookies)
3 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons cornstarch
1/2 cup cold water

Steps:

Line a shallow roasting pan with heavy-duty foil. Place ham on a rack in prepared pan. Cover and bake at 325° for 1-1/2 hours., Combine the preserves, brown sugar and mustard, reserving 1/4 cup of mixture for sauce. Spread over ham. Press cookie crumbs onto ham., Bake, uncovered, 30-45 minutes longer or until a thermometer reads 140°. Remove meat to a serving platter and keep warm, reserving 1/3 cup drippings., Combine the broth, salt, pepper, reserved ham drippings and reserved apricot mixture in a small saucepan. Combine cornstarch and water until smooth. Stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ham.

Nutrition Facts : Calories 355 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 1599mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 0 fiber), Protein 32g protein.

GINGERSNAP CRUSTED HAM WITH APRICOT MUSTARD SAUCE

Gingersnap Crusted Ham With Apricot Mustard Sauce image

Make and share this Gingersnap Crusted Ham With Apricot Mustard Sauce recipe from Food.com.

Provided by dicentra

Categories Ham

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 (8 lb) 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)
1 1/2 cups apricot preserves
1/2 cup dry marsala wine
3 tablespoons Dijon mustard
1/2 teaspoon ground allspice

Steps:

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.

GINGERSNAPS

Gingersnaps image

Categories Cookies Ginger Dessert Bake Kid-Friendly Back to School Spice Fall Molasses Gourmet Small Plates

Yield Makes about 56 cookies

Number Of Ingredients 11

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup packed brown sugar
1 1/2 sticks (3/4 cup) unsalted butter
1/4 cup unsulfured molasses
1 large egg
parchment paper
1/4 cup granulated sugar

Steps:

Into a large bowl sift together 1 cup plus 2 tablespoons flour, baking soda, and spices and whisk in brown sugar. In a small saucepan melt butter and whisk into flour mixture with molasses and egg until combined well. With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well. Chill dough, covered, until firm, at least 1 hour, and up to 2 days.
Preheat oven to 350°F. and line baking sheets with parchment paper.
Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat. Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes. (Cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks.) Cool cookies on baking sheets 2 minutes and transfer with a spatula to racks to cool completely. Cookies keep in an airtight container at room temperature 5 days.

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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.
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