Apricot-Gingersnap Ham Recipe

Apricot-Gingersnap Ham Recipe photo by Taste of Home

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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

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Apricot-Gingersnap Ham Recipe

Prep: 20 min. Bake: 2 hours

Yield: 15 Servings

20 120 140

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

Directions

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, for 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. Yield: 15 servings (3 cups sauce).

Leftover: Ham and Broccoli Biscuit Bake

Originally published as Apricot-Gingersnap Ham in Simple & Delicious February/March 2013, p17