Whether you are tired of turkey or you are you want a second roast in addition to the turkey you really cannot go wrong with a tasty ham! Ever since I tried this bourbon gingersnap crusted ham by Alton Brown I have been hooked and I keep coming back to it when I am looking for a ham recipe. Like most hams this one is super easy to make where you bake it, pull it out, remove the skin and fat, brush on some mustard, sprinkle on some brown sugar, spritz it with bourbon and then press on the crushed gingersnaps before baking it for a bit longer. The tangy mustard combined with the sweet brown sugar and the gingery cookies is simply amazing! One variation that I like to do is to bush the ham with some maple syrup before applying the mustard which adds another tasty layer of complexity.
Of course one of the best things about a ham is the leftovers, including the bone, and all of the exciting that you can do with them! Check out some ideas below the recipe!
Check back tomorrow to find out what else is on the plate!
Bourbon Gingersnap Crusted Ham
A ham crusted with sweet maple syrup, tangy mustard, bourbon and gingersnaps that makes for a perfect holiday dinner!
- 1 (8 pound) bone in ham, mesh removed, rinsed and pat dry
- 1/4 cup maple syrup
- 1/4 cup dijon mustard
- 1 cup brown sugar
- 2 tablespoons bourbon
- 1 cup crushed gingersnap cookies
- Score the ham by spiraling around it with a knife from top to bottom rotating as you go and then repeat in the other direction forming diamonds with a crisscross pattern about 1 inch apart.
- Place the ham in a baking dish, insert a meat thermometer, cover in foil and bake in a preheated 250F/130C oven until the temperature reaches 130F, about 2-4 hours depending on the size of the ham.
- Remove the diamonds with tongs, dab dry with paper towels, brush on the maple syrup followed by the mustard, sprinkle on brown sugar, spritze on the bourbon and press on the gingersnap crumbs.
- Insert the meat thermometer and bake in a preheated 350F/180C oven until the ham reaches 140F, about 30-60 minutes depending on the size, before letting it rest for 30 minutes and carving it.
Note: I used a cured and smoked picnic ham as seen n the photos above where the original recipe calls for a city ham and both work well!
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