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
Recommended: 35 Easter Dinners That Aren’t a Big Hunk of Ham
- 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
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