BAKED HAM WITH A GINGERSNAP CRUST

Ingredients

• 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

Directions

1. Preheat oven to 325°F.
2. 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.
3. Remove pan from oven. Increase temperature to 375°F. Let ham cool for 15 minutes.
4. 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.

Ingredients

• 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.

Directions

1. Combine sugar and water in a large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves.
2. 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.
3. May be prepared in advance and refrigerated for up to 24 hours. Reheat over low heat. Serve warm with ham.