Apricot-Gingersnap Ham – a delicious recipe with ham, apricot preserves, brown sugar, mustard, cookies, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Line a shallow roasting pan with heavy-duty foil. Place ham on a rack in prepared pan. Cover and bake at 325u00b0 for 1-1/2 hours.
2
Combine the preserves, brown sugar and mustard, reserving 1/4 cup of mixture for sauce. Spread over ham. Press cookie crumbs onto ham.
3
Bake, uncovered, 30-45 minutes longer or until a thermometer reads 140u00b0. Remove meat to a serving platter and keep warm, reserving 1/3 cup drippings.
4
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.
518
kcal
Calories
11
g
Fat
43
g
Carbs
61
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 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, and more.
Yes, Apricot-Gingersnap Ham falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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