apricot-peach and gingersnap crusted baked ham
Prep: 10 min. Cook: 180 min.
1 (8-10 lb) boneless or bone in ham
1-1/2 cups apricot/peach (or apricot & peach) jam
1/2 cup packed light brown sugar
1/3 cup dijon mustard
1-1/2 cups gingersnap cookie crumbs (about 15 cookies)
1-1/2 cups chicken broth
1-1/2 tbsp cornstarch dissolved in 4 tbsp water)
salt and pepper to taste
Heat oven to 325 degrees Place an oven rack low enough in oven so that ham won't touch roof while baking Trim any external fat to 1/4 inch Place ham fat side up in a roasting pan bake until internal temperature reaches 130 degrees about 10 minutes per pound. Remove from oven and increase temperature to 425 degrees. In bowl, whisk jam, brown sugar and mustard. Diamond score ham and spread 2/3 cup jam mixture generously over ham. Apply gingersnap crumbs with hands, pressing to form a thick layer. Bake until brown and crusty, another 15 minutes. Rest for 20 minutes. Make sauce for the ham using roasting pan liquid, including brown bits, using medium saucepan. Add chicken broth and remaining jam mixture. Bring to boil over medium heat, season with salt and pepper. Stir in cornstarch mixture and boil, stirring until thickened, serve with ham.