Ginger Snap Crusted Ham with Rum Glaze

• 20 Ginger Snap Cookies
• 12 pounds Boneless Ham (We Used Black Oak Ham)
• 1/2 cups Brown Mustard
• 1 cup Brown Sugar
• 1/4 cups Captain Morgan Dark Rum

1. Preheat oven to 325 degrees F.
2. In a food processor, place ginger snaps and pulverize to a fine crumb.
3. Place ham in a baking dish, allowing 1 inch of clearance all around ham.
4. With a pastry brush, spread brown mustard all over the ham.
5. Pack brown sugar all over ham.
6. Place rum in a mister or spray bottle and spray brown sugar until all rum is gone.
7. Take ginger snap crumbs and pack on top of brown sugar (the crumbs and brown sugar will slide off ham and that is ok).
8. Place uncovered in oven and cook for 810 minutes per pound.
9. Halfway through cooking, cover ham with foil.
10. When done, remove from oven and allow to sit for 10 minutes.
11. Slice and serve.
12. Save all drippings in pan and serve as a glaze for ham.

ginger, ham, brown mustard, brown sugar

Taken from tastykitchen.com/recipes/main-courses/ginger-snap-crusted-ham-with-rum-glaze/ (may not work)