- 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
- 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. Yield: 15 servings (3-1/2 cups sauce).
Originally published as Apricot-Gingersnap Ham in Simple & Delicious February/March 2013, p17
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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