BAKED HAM WITH A GINGERSNAP CRUST
Baked ham is always a holiday favourite. This ham gets a little extra oomph from a crust made of spiced gingersnap crumbs and apricot jam. Serve it with our delicious Hot Buttered Raisin Sauce.
Yield: Serves 8.
July 02, 2019
- 7 1/2 lb (3.5 kg) ready-to-serve (fully cooked) bone-in ham
- 2 tbsp sieved apricot jam
- 2 tbsp Dijon mustard
- 1/8 tsp ground cloves
- 1/8 tsp nutmeg
- 1/2 cup gingersnap crumbs
- 1/2 cup packed golden brown sugar
- Preheat oven to 325°F.
- Leaving a thin layer of fat, trim rind and excess fat from ham. Score fat in a criss-cross fashion to make diamonds. Place ham on a rack in a roasting pan. Bake, uncovered, for 1 1/2 hours.
- Remove pan from oven. Increase temperature to 375°F. Let ham cool for 15 minutes.
- Meanwhile, combine jam, mustard, cloves and nutmeg. Spread jam mixture evenly over ham. Combine gingersnap crumbs and brown sugar. Gently press gingersnap crumb mixture onto ham. Continue baking until a meat thermometer registers 140°F, about 45 minutes. Let stand for 15 minutes before carving.
489 calories, 14.9 g fat, 53.3 g protein, 36.2 g carbohydrate, 0.4 g fibre, 4357 mg sodium
Alternatively, for hams labelled uncooked or partially cooked and for smoked pork picnic shoulder, bake, uncovered, at 325°F for 20 minutes per pound or until a meat thermometer registers 160°F.
- 1 cup granulated sugar
- 1/2 cup water
- 1 cup raisins
- 2/3 cup apple jelly
- 1/4 cup white wine vinegar
- 2 tbsp salted butter
- 1 tbsp fresh lemon juice
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- Dash hot pepper sauce
Yield: Makes about 2 cups.
- Combine sugar and water in a large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves.
- Add remaining ingredients (raisins through hot pepper sauce). Bring to a boil; reduce heat and simmer, stirring frequently, until raisins are plump and mixture is slightly thickened.
- May be prepared in advance and refrigerated for up to 24 hours. Reheat over low heat. Serve warm with ham.
70 calories, 0.8 g fat, 0.1 g protein, 16.5 g carbohydrate, 0.4 g fibre, 29 mg sodium