Ham with Gingersnaps
Elevate your holiday table with the irresistible flavors of this Ham with Gingersnaps recipe! Featuring a succulent bone-in ham glazed with a sweet and tangy mixture of Dijon mustard, honey, and pineapple juice, this dish is crowned with a unique gingersnap crust. The finely crushed cookies, combined with brown sugar and butter, create a golden, caramelized layer that adds a delightful crunch and warm spice to every bite. Whole cloves are studded into the ham, infusing it with a subtle aromatic depth, while the low-and-slow roasting technique ensures it stays tender and juicy. Perfect for serving a crowd, this show-stopping centerpiece pairs beautifully with classic holiday sides and is guaranteed to become a family favorite. Whether for Christmas, Easter, or any special occasion, this ham will leave your guests asking for seconds!
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Ingredients
- 8 lbs bone-in ham
- 1.5 cups gingersnap cookies, finely crushed
- 0.5 cups brown sugar
- 2 tbsp Dijon mustard
- 3 tbsp honey
- 12 pieces cloves, whole
- 1 cup pineapple juice
- 2 tbsp unsalted butter, melted
Directions
Step 1
Preheat your oven to 325°F (163°C).
Step 2
Place the ham in a large roasting pan, flat side down. Score the surface of the ham in a diamond pattern using a sharp knife, making shallow cuts about 1/4-inch deep.
Step 3
Insert whole cloves into the intersections of the diamond pattern, spacing them evenly to infuse the ham with their aromatic flavor.
Step 4
In a small bowl, mix together the Dijon mustard and honey. Brush this mixture generously all over the surface of the ham.
Step 5
Pour the pineapple juice into the bottom of the roasting pan. Cover the ham loosely with aluminum foil to prevent it from drying out.
Step 6
Bake the ham in the preheated oven for approximately 2 hours, basting it every 30 minutes with the pineapple juice from the bottom of the pan.
Step 7
Meanwhile, in another bowl, combine the finely crushed gingersnap cookies, brown sugar, and melted butter. Mix until the crumbs are evenly coated and resemble damp sand.
Step 8
After 2 hours, remove the ham from the oven and discard the foil. Press the gingersnap mixture firmly onto the exterior of the ham, creating an even crust.
Step 9
Return the ham to the oven, uncovered, and bake for an additional 30-45 minutes, or until the gingersnap crust is golden brown and slightly caramelized. The internal temperature of the ham should reach at least 140°F (60°C) when measured with a meat thermometer.
Step 10
Remove the ham from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful result.
Step 11
Slice and serve the ham warm. Pair with your favorite holiday sides for a memorable meal!
Nutrition Facts
| Serving size | 4246.8 grams (4246.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6857 |
| Total Fat 253.20g | 325% |
| Saturated Fat 93.30g | 467% |
| Cholesterol 2058mg | 686% |
| Sodium 44870mg | 1951% |
| Total Carbohydrate 333.80g | 121% |
| Dietary Fiber 4.40g | 16% |
| Total Sugars 270.00g | |
| Protein 768.80g | 1538% |
| Vitamin D 0IU | 0% |
| Calcium 399mg | 31% |
| Iron 37mg | 207% |
| Potassium 10495mg | 223% |
Source of Calories