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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Recipe Information
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
Instructions
Preheat your oven to 325°F (163°C).
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.
Insert whole cloves into the intersections of the diamond pattern, spacing them evenly to infuse the ham with their aromatic flavor.
In a small bowl, mix together the Dijon mustard and honey. Brush this mixture generously all over the surface of the ham.
Pour the pineapple juice into the bottom of the roasting pan. Cover the ham loosely with aluminum foil to prevent it from drying out.
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.
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.
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.
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.
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.
Slice and serve the ham warm. Pair with your favorite holiday sides for a memorable meal!
Nutrition Facts
Calories |
6857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.2 g | 325% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2058 mg | 686% | |
| Sodium | 44870 mg | 1951% | |
| Total Carbohydrate | 333.8 g | 121% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 270.0 g | ||
| Protein | 768.8 g | 1538% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 10495 mg | 223% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
