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Apricot-Gingersnap Ham

I’ve been told my Easter ham is as much a feast for the eyes as it is for the taste buds. The combination of apricot, brown sugar and gingersnaps ensures plenty of oohs, aahs and yums! —Melanie Wooden, Reno, Nevada
  • Total Time
    Prep: 20 min. Bake: 2 hours
  • Makes
    15 servings (3-1/2 cups sauce)


  • 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
  • 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
  • 3 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons cornstarch
  • 1/2 cup cold water


  • Line a shallow roasting pan with heavy-duty foil. Place ham on a rack in prepared pan. Cover and bake at 325° for 1-1/2 hours.
  • Combine the preserves, brown sugar and mustard, reserving 1/4 cup of mixture for sauce. Spread over ham. Press cookie crumbs onto ham.
  • Bake, uncovered, 30-45 minutes longer or until a thermometer reads 140°. Remove meat to a serving platter and keep warm, reserving 1/3 cup drippings.
  • 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.
Nutrition Facts
4 ounces cooked ham with about 3 tablespoons sauce: 355 calories, 7g fat (2g saturated fat), 94mg cholesterol, 1599mg sodium, 42g carbohydrate (25g sugars, 0 fiber), 32g protein.

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