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[nverland]

Gingersnap Crusted Ham with Apricot Mustard Sauce

Ham:
1 (8-pound) 33%-less-sodium smoked, fully cooked ham half
2 tablespoons apricot preserves
2 tablespoons Dijon mustard
1/2 cup brown sugar
1/2 cup gingersnap crumbs (about 9 cookies, finely crushed)
Sauce:
1 1/2 cups apricot preserves
1/2 cup dry Marsala wine
3 tablespoons Dijon mustard
1/2 teaspoon ground allspice

Preheat oven to 325F.

To prepare ham, line a broiler pan with foil. Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on prepared pan. Bake at 325F for 1 hour. Remove the ham from oven, and cool slightly. Increase oven temperature to 375F.

Combine 2 tablespoons preserves and 2 tablespoons mustard, stirring with a whisk.
Combine the sugar and crumbs. Brush preserves mixture over ham.

Carefully press crumb mixture onto preserves mixture (some crumb mixture will fall onto pan). Bake at 375F for 45 minutes or until a thermometer registers 145F. Place ham on a platter; let stand 15 minutes before slicing.

To prepare sauce, combine 1 1/2 cups preserves and remaining ingredients in a small saucepan. Bring to a boil; cook 5 minutes. Serve sauce with ham. Makes 24 servings.

Nutritional Information
Amount per serving
Calories: 233
Calories from fat: 24%
Fat: 6.3g
Saturated fat: 1.9g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 0.7g
Protein: 21.2g
Carbohydrate: 22.4g
Fiber: 0.4g
Cholesterol: 53mg
Iron: 1.9mg
Sodium: 1076mg
Calcium: 23mg