GINGERSNAP CRUSTED HAM WITH APRICOT MUSTARD SAUCE
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
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.
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king alamgir
[email protected]I'm not a huge fan of ham, but this recipe changed my mind. The gingersnap crust and apricot mustard sauce were amazing. I will definitely be making this again.
HappyAnimals
[email protected]This was the perfect dish for my holiday party. The ham was a showstopper and the sauce was a delicious accompaniment. Everyone loved it!
Cassen Abuubakar
[email protected]I tried this recipe and it turned out great! The gingersnap crust added a unique and delicious flavor to the ham. The apricot mustard sauce was also a hit. My guests raved about it!
Acika Aco
[email protected]The recipe was easy to follow and the results were amazing! The ham was juicy and flavorful, and the sauce was the perfect balance of sweet and tangy. My family loved it and I will definitely be making it again.
Arpan KC
[email protected]This recipe was absolutely delightful! The combination of the sweet and tangy apricot mustard sauce with the savory and slightly spicy gingersnap crust was heavenly. The ham was cooked to perfection, and the sauce was the perfect complement. I will d