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Apricot-Mustard Baked Ham
The apricot jam, mustard and gingersnaps make a wonderful flavor contrast to a salty, smoky ham.

Total Time: 3 hours
Hands Time: 10 minutes

1 boneless fully cooked ham (6 pounds)  
2 cups water  
8 peppercorns  
6 whole cloves  
6 allspice berries or 1/4 teaspoon ground allspice  
1 bay leaf  
20 gingersnap cookies (5 ounces)  
1 jar (12 ounces) apricot jam  
3 tablespoons spicy brown mustard  

1.Preheat the oven to 350 degrees F. Place the ham on a rack in a roasting pan. Pour the water into the pan. Add the peppercorns, cloves, allspice and bay leaf. Tent the ham with foil and place in the oven.  
2.Bake for 1-1/2 hours.   
3.Meanwhile, in a food processor, pulse the gingersnaps until fine crumbs form. Strain the jam through a coarse sieve (to remove large chunks). In a small bowl, stir together the jam and mustard.   
4.Brush the jam mixture on the ham and then with your hands, pat the gingersnap crumbs into the jam. Return to the oven (leaving the liquid in the pan) and bake, uncovered, for 30 to 45 minutes, until crumb coating is browned and instant-read thermometer registers 140 degrees F. Let stand for 15 minutes before slicing.

Makes 18 servings.

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