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
- 1 large ham
- 1/4 cup Dijon mustard
- 2 cups brown sugar
- 1 ounce bourbon (optional)
- 2 cups gingersnaps, crumbled
- 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.
Honey Glazed Ham
Apricot Glazed Ham
Maple and Mustard Glazed Chicken
Curried Honey Dijon Roasted Chicken
Corned Beef Glazed in Honey and Mustard Dinner with Cabbage
Use the ham bone in:
Ham and Bean Soup
Split Pea Soup
Cajun Red Beans and Rice
Ham and Lentil Soup
Cuban Black Beans and Rice (Moros y Cristianos)
Ham and Chickpea Soup
Pasta e Fagioli Soup (Italian Pasta and Bean Soup)
Creamy Cabbage and Double Smoked Bacon Soup
Creole Split Pea Soup
Ham and Mushroom Sauerkraut Soup
Use leftover ham in:
Ham and Leek Tart
Ham and Egg Breakfast Quesadillas
Deviled Ham Sandwiches
Ham, Egg and Gruyere Crepes with Maple Syrup
Ham and Cheese Egg Casserole
Monte Cristo Quesadillas
Roast Turkey Cuban Sandwich
Ham and Egg Breakfast Burritos
Ham and Cheese Quesadillas
Ham and Pineapple Melts
Cottage Cheese and Egg Muffins with Ham and