Gingersnap Crusted Ham With Apricot Mustard Sauce
- Ham
- 1 (8 lb) ham, half
- 2 tablespoons apricot preserves
- 2 tablespoons Dijon mustard
- 1/2 cup brown sugar
- 1/2 cup gingersnap crumbs (about 9 cookies, finely crushed)
- Sauce
- 1 1/2 cups apricot preserves
- 1/2 cup dry marsala wine
- 3 tablespoons Dijon mustard
- 1/2 teaspoon ground allspice
- Preheat oven to 325u0b0.
- 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 325u0b0 for 1 hour. Remove the ham from oven, and cool slightly. Increase oven temperature to 375u0b0.
- 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 375u0b0 for 45 minutes or until a thermometer registers 145u0b0.
- 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.
ham, ham, apricot preserves, mustard, brown sugar, gingersnap crumbs, sauce, apricot preserves, marsala wine, mustard, ground allspice
Taken from www.food.com/recipe/gingersnap-crusted-ham-with-apricot-mustard-sauce-491681 (may not work)