APRICOT-GINGERSNAP HAM

Apricot-Gingersnap Ham image

I've been told my Easter ham is as much a feast for the eyes as it is for the taste buds. The combination of apricot, brown sugar and gingersnaps ensures plenty of oohs, aahs and yums! -Melanie Wooden, Reno, Nevada

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 15 servings (3-1/2 cups sauce).

Number Of Ingredients 10

Previous Next

Ingredients

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

Steps:

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

Nutrition Facts : Calories 355 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 1599mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 0 fiber), Protein 32g protein.