Apricot-Gingersnap 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

1. Line a shallow roasting pan with heavy-duty foil. Place ham on a rack in prepared pan. Cover and bake at 325u0b0 for 1-1/2 hours.
2. Combine the preserves, brown sugar and mustard, reserving 1/4 cup of mixture for sauce. Spread over ham. Press cookie crumbs onto ham.
3. Bake, uncovered, 30-45 minutes longer or until a thermometer reads 140u0b0. Remove meat to a serving platter and keep warm, reserving 1/3 cup drippings.
4. 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.

ham, apricot preserves, brown sugar, mustard, cookies, chicken broth, salt, pepper, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/apricot-gingersnap-ham/ (may not work)