Ham Crusted with Mustard and Gingersnap Crumbs
It is almost the end of the week and I am still posting about the weekend... I did not end up having ham over the holidays and I had been thinking about ham for a while. Despite the fact that I normally think of ham as a holiday dinner I saw no reason to not cook a ham just whenever so I made one on the weekend. Out of the ham recipes that I had bookmarked the one that caught my attention was the city ham by Alton Brown. This ham stood out because it was crusted with mustard, brown sugar and crumbled gingersnap cookie crumbs. I would never have thought to combine ham and gingersnaps but given my appreciation of ginger I just had to try it. Hams are generally quite easy to make though they take a bit of time in the oven so they are great for the weekend when you can throw them in the oven and then forget about them until the timer goes off. Even though this ham is dead simple to make the results were spectacular! The tangy, sweet and gingery crust went surprisingly well with the salty ham. What a great flavour combination! I served the ham with some cheesy potatoes au gratin and some steamed green beans.
Ham Crusted with Mustard and Gingersnap Crumbs
Roasted ham crusted in dijon mustard, brown sugar and gingersnap crumbs.
Servings: makes 4+ servings
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Printable Recipe
Ingredients
- 1 large ham
- 1/4 cup Dijon mustard
- 2 cups brown sugar
- 1 ounce bourbon (optional)
- 2 cups gingersnaps, crumbled
Directions
- Place the ham cut side down in a large baking pan.
- Cut 1/4 inch into the top of the ham with a knife and spiral around and down leaving 2 inches between rows until you hit the bottom.
- Cut spiraling up in the opposite direction creating diamond shaped crosses.
- Cover the ham in foil and insert a meat thermometer.
- Bake in a preheated 250F oven until the ham reaches 130F, about 3-4 hours.
- Brush the mustard all over the ham.
- Press on the brown sugar.
- Spray the bourbon on.
- Press on the gingersnap crumbs.
- Bake in a preheated 350F oven until it reaches 140F, about 1 hour.
- Let it rest for 30 minutes before carving.
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Honey Glazed Ham
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Corned Beef Glazed in Honey and Mustard Dinner with Cabbage
Ham Broth
Use the ham bone in:
Ham and Bean Soup
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Porchetta Chowder
Use leftover ham in:
Ham and Leek Tart
Ham and Egg Breakfast Quesadillas
Deviled Ham Sandwiches
Monte Cristo
Ham, Egg and Gruyere Crepes with Maple Syrup
Ham and Cheese Egg Casserole
Cuban Sandwich
Croque Hawaii
Monte Cristo Quesadillas
Roast Turkey Cuban Sandwich
Ham and Egg Breakfast Burritos
Ham and Cheese Quesadillas
Huevos Motulenos
Ham and Pineapple Melts
Eggs Benedict
Cottage Cheese and Egg Muffins with Ham and
Cheddar Cheese
Croque Monsieur
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58 comments:
Lunch is still an hour off and you're making me hungry. Hey mate, do you think you might be able to give some recommendations for a morter & pestle? I'd guess you might use that with all of your asian recipes?
Fantastic recipe! So very unique. The sandwich has to be the best though.
This sounds so good, I love the idea of using gingersnaps!
I love ham, and that Alton Brown recipe is great! I bet those au gratin pots were yummy as well. What I really liked, too, is your ham sandwich. YUM!
I've seen the episode of Good Eats when he makes this. It definitely sounds delicious. I love ham with pineapple and brown sugar glaze, but maybe I'll give this one a try.
(That sandwich looks awesome too!)
That sandwich looks tantalizing!
Indeed, weekends are best for recipes like this!!
That sandwich does look fantastic.
Suzer: Because of space restrictions I just have a small marble mortar and pestle. I would also like to have a larger one so that I would not have to do some things in batches and I could also do thinks like guacamole.
Kevin,
Do you know that I never cooked ham before? How embarrassing is that. Honey glazed ham sounds so delicious. This is what I normally get when I order sandwich at the deli.
Cheers,
Elra
I never cook ham b4..Must try toy method one day! Thanks for sharing! look great!
Looks lovely - I like the idea of gingersnaps!!
I once had a calamari bake done in gingersnaps and it was surprisingly delicious. I love the look of that sandwich!
Kevin, that picture is awesome! And the sandwich looks even better than the main dish! I always forget how much I like a nice simple ham :)
Oh Kevin that looks good. I could have ham every week, not only on Holidays. I always like the leftovers in sandwichs also.
A scrumptious way to prepare ham and to eat leftovers! Wonderful!
Cheers and have a great weekend,
Rosa
I love the gingersnap crumbs - it's such a great idea. I really want to try this recipe. The sandwich is making me hungry.
Sounds fabulous.
~cheers
WOW I cannot think of a better idea for ham, I love this!!!
This is one of my bookmarked recipes too! Looks really delicious!
Your ham looks so good! A perfect dinner and lunch!
Wow even your sandwiches look too good to eat!
ginger snap crumbs - neat idea! I think this combo might be good on a piece of peameal bacon, too.
I saw Alton making his city ham just recently, but I missed the part about the gingersnap crumbs. Sounds great!
I made this ham for Easter a couple of years ago and loved it, too!
Yours looks awesome! I love leftover ham sandwiches better than the actual slices of ham, I think...
Looks delicious. I love that it uses gingersnap cookies!
that is a good combo. I'm not surprised it worked so well. I love leftover ham fried in a bit of butter with some eggs.
This is fantastic Kevin, my family adore ham and the idea of gingersnap crumbs is so appealing!
Rosie x
Wow, I almost can't keep up with your yummy dishes! The gingersnap crust must give the ham another delicious layer of flavor. Looks great. The whole meal looks wonderful.
Alton's recipe made the best ham I'd ever had! I love spritzing the bourbon on...somehow, it seems so dangerous...:)
Both the dinner and also the sandwich with the left-over ham look fabulous, Kevin.
Yum, that sandwich looks delicious!
Kevin, you should open a sandwich shop!! That sandwich is a killer. Yummy!
what a sandwich!!! i'm getting hungry and it's already 230am here... lol... :)
Kevin, that sounds like a great combo to me!
I had Easter for the first time last year and it was the first time I made a ham. Why does it have to be only for holidays! I may have to put that in my repetoire for next week.
Saw the picture and thought 'Wow, that'd be awesome on bread'. And then we scrolled down to your pic. Sooo good!
What a great combination of flavors and I guess you'd have a little crunch, too. My hubby would *love* than sandwich!
What an awesome idea for a crust. I'll have to try this on some tofu. Thanks for sharing!
MMM ham is always such a glorious centerpiece and the gingersnaps sound great!
My guys just love ham! Your sandwich looks like a great reason to roast a ham for dinner - to get great lunches afterward!
Nice, very nice Kevin, yummy!! Gloria
The sweet/salty combination is the best! You're making me crave ham and cheese sandwich!
Yum. I like the added richness of the ginger snaps.
Makes me want to dive right in. We definitely don't eat enough ham around my house.
you outta try this glaze on a country ham.....
Wow! great flavor combination here. Looks delish, Kevin, as does that sarnie.
Looks great, definitely going to try out this ham.
gingersnap crumbs?? that's genius. i would never think it but i reckon this tastes fab. x
oh, mustard. i love it. and what a unique trick, adding gingersnap crumbs--nicely done!
yum! i have made alton's recipe for ham before...i love the crust, but that is the only part of the ham i like anyway. looks wonderful!
What a creative recipe!! I love gingersnaps, and I would have never thought to use them in a savory dish.
I've had this on my bookmarked list for ages! Yours looks fantasitic.
wow, i'm loving the mustard and gingersnap crumbs! i bet those would taste good on anything!
That ham looks nice & tasty!
Kevin your ham looks & sounds delicious! sandwich looks good too :-)
Holy moly that looks good! I love ham anytime, but that sweet & spicy crust really grabbed my attention. Excellent!
Made this for a large Easter dinner party this year. My guests ate all the ham (13lbs!) down to the bone...it was that good. Very easy to prepare (tho cooking a ham that large took about 6 hours to hit 140deg). I would definitely make this again. I have never received that many compliments on a meal.
Great post Kevin!
I've made this recipe before. While it turned out great, I have yet to make the gingersnap cookies stick (they've fallen and melted in a type of sauce on the bottom of the pan). How did you get the gingersnap cookies to stick during cooking in order to make crust?
Saw this photo on another site - just fyi! http://malli.in/recipes_detail.php?recid=7&cat_name=courid&cat_id=5
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