Best Ham With Ginger Crust Recipes

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HAM WITH GINGER CRUST



Ham With Ginger Crust image

This can be made in advance ! If you cannot get the right marmalade then just try lime alone and increase the glace ginger or add some powdered ginger to your own taste.

Provided by katew

Categories     Ham

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 6

5 -7 kg ham, on the bone
1 cup ginger and lime marmalade
1 cup brown sugar
2 teaspoons nutmeg
100 g pecan nuts, chopped
1/2 cup glace ginger, chopped

Steps:

  • Remove rind from ham.
  • Preheat oven to 180 C.
  • Use a sharp knife to score diamond pattern in the rind around shank.
  • Place ham in deep baking dish.
  • Spread marmalade over surface.
  • Combine sugar, nutmeg, pecans and ginger.
  • Spread this mixture over marmalade pressing it down by hand.
  • Bake 45 minutes till golden brown.

ALTON BROWN'S CITY HAM



Alton Brown's City Ham image

Provided by Jenna

Categories     Medium

Number Of Ingredients 5

1 city style (brined) ham, hock end* or 1 country style ham
1/4 cup brown mustard
2 cups dark brown sugar
1-ounce bourbon (poured into a spritz bottle)
2 cups crushed ginger snap cookies

Steps:

  • Heat oven to 250 degrees F.
  • Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you're using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you've made it all the way around, move the knife to the other hand and repeat, spiraling counterclockwise. The aim is to create a diamond pattern all over the ham. (Don't worry too much about precision here.)
  • Tent the ham with heavy-duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F.
  • Remove and use tongs to pull away from the diamonds of skin and any sheets of fat that come off with them.
  • Heat oven to 350 degrees F.
  • Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paintbrush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can.
  • Insert the thermometer (don't use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour.
  • Let the roast rest for 1/2 hour before carving.
  • *Cook's note: A city ham is basically any brined ham that's packed in a plastic bag, held in a refrigerated case and marked "ready to cook", "partially cooked" or "ready to serve". Better city hams are also labeled "ham in natural juices".

HONEY-GINGER GLAZED HAM



Honey-Ginger Glazed Ham image

Make and share this Honey-Ginger Glazed Ham recipe from Food.com.

Provided by Gingerbear

Categories     Ham

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 5

7 1/2 lbs cured ham (about)
1/2 cup honey
1 tablespoon ground ginger
2 tablespoons Dijon mustard
1/2 teaspoon fresh ground pepper

Steps:

  • Preheat oven to 325°.
  • Remove ham from refrigerator 1 hour before cooking to bring to room temperature.
  • Put ham in a roasting pan and place on a rack.
  • Using a knife, score fat on top in a diamond pattern.
  • Mix remaining ingredients in a bowl.
  • Brush about 3/4 of honey mixture on ham with a pastry brush.
  • Bake 2 hours, basting with remaining mixture and pan drippings every 45 minutes.
  • Remove from oven and serve warm or at room temperature.

GINGERSNAP CRUSTED HAM WITH APRICOT MUSTARD SAUCE



Gingersnap Crusted Ham With Apricot Mustard Sauce image

Make and share this Gingersnap Crusted Ham With Apricot Mustard Sauce recipe from Food.com.

Provided by dicentra

Categories     Ham

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 9

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)
1 1/2 cups apricot preserves
1/2 cup dry marsala wine
3 tablespoons Dijon mustard
1/2 teaspoon ground allspice

Steps:

  • Preheat oven to 325°.
  • 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 325° for 1 hour. Remove the ham from oven, and cool slightly. Increase oven temperature to 375°.
  • 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 375° for 45 minutes or until a thermometer registers 145°.
  • 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.

GINGER ALE BAKED HAM



Ginger Ale Baked Ham image

Ginger Ale is a simple addition to traditional Baked Ham, but it really makes a difference and adds a lot of flavor while keeping the ham moist.

Provided by Karen..

Categories     Ham

Time 3h10m

Yield 12 serving(s)

Number Of Ingredients 3

6 -8 lbs half boneless ham or 6 -8 lbs semi boneless ham
1 (12 ounce) can ginger ale (not sugar free)
1/2 cup brown sugar

Steps:

  • Place ham in baking dish or roasting pan.
  • Score ham diagonally both ways about 1/8" in.
  • Pour ginger ale over top.
  • Pat brown sugar all over top and sides of ham.
  • Bake according to ham package directions.
  • (Usually 20 minutes per pound at 325 degrees).
  • Serve with Potato Salad or Scalloped Potatoes (see my other recipes).

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