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Bourbon Gingersnap Crusted Ham

Bourbon Gingersnap Crusted Ham
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!

Bourbon Gingersnap Crusted Ham

Bourbon Gingersnap Crusted Ham

Bourbon Gingersnap Crusted Ham

Bourbon Gingersnap Crusted Ham
Check back tomorrow to find out what else is on the plate!

Bourbon Gingersnap Crusted Ham
Bourbon Gingersnap Crusted Ham

Bourbon Gingersnap Crusted Ham

Prep Time: 15 minutes Cook Time: 3 hours 45 minutes Total Time: 4 hours Servings: 14

A ham crusted with sweet maple syrup, tangy mustard, bourbon and gingersnaps that makes for a perfect holiday dinner!



ingredients
  • 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
directions
  1. 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.
  2. Place the ham in a baking dish, insert a meat thermometer, cover in foil and bake in a preheated 250F oven until the temperature reaches 130F, about 2-4 hours depending on the size of the ham.
  3. 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.
  4. Insert the meat thermometer and bake in a preheated 350F 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!
Nutrition Facts: Calories 317, Fat 21g (Saturated 7g, Trans 0), Cholesterol 73mg, Sodium 1752mg, Carbs 16g (Fiber 0, Sugars 11g), Protein 17g
Nutrition by: Nutritional facts powered by Edamam
Ham and Eggs au Gratin

65 comments:

Suzer said...

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?

Robin Sue said...

Fantastic recipe! So very unique. The sandwich has to be the best though.

Sara said...

This sounds so good, I love the idea of using gingersnaps!

Paula said...

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!

kamailesfood said...

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!)

Mrs Ergül said...

That sandwich looks tantalizing!

Indeed, weekends are best for recipes like this!!

Chris said...

That sandwich does look fantastic.

Kevin said...

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.

Elra said...

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

Beachlover said...

I never cook ham b4..Must try toy method one day! Thanks for sharing! look great!

Jan said...

Looks lovely - I like the idea of gingersnaps!!

Nina Timm said...

I once had a calamari bake done in gingersnaps and it was surprisingly delicious. I love the look of that sandwich!

Mila said...

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 :)

Helene said...

Oh Kevin that looks good. I could have ham every week, not only on Holidays. I always like the leftovers in sandwichs also.

Rosa's Yummy Yums said...

A scrumptious way to prepare ham and to eat leftovers! Wonderful!

Cheers and have a great weekend,

Rosa

Pam said...

I love the gingersnap crumbs - it's such a great idea. I really want to try this recipe. The sandwich is making me hungry.

ksuicide said...

Sounds fabulous.

~cheers

Jennifer said...

WOW I cannot think of a better idea for ham, I love this!!!

pigpigscorner said...

This is one of my bookmarked recipes too! Looks really delicious!

Steph said...

Your ham looks so good! A perfect dinner and lunch!

Cheryl said...

Wow even your sandwiches look too good to eat!

Dana McCauley said...

ginger snap crumbs - neat idea! I think this combo might be good on a piece of peameal bacon, too.

lisaiscooking said...

I saw Alton making his city ham just recently, but I missed the part about the gingersnap crumbs. Sounds great!

Amy said...

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...

Debbie said...

Looks delicious. I love that it uses gingersnap cookies!

Dawn said...

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.

Rosie said...

This is fantastic Kevin, my family adore ham and the idea of gingersnap crumbs is so appealing!

Rosie x

lisa (dandysugar) said...

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.

Joie de vivre said...

Alton's recipe made the best ham I'd ever had! I love spritzing the bourbon on...somehow, it seems so dangerous...:)

Sylvie said...

Both the dinner and also the sandwich with the left-over ham look fabulous, Kevin.

Elizabeth said...

Yum, that sandwich looks delicious!

chuck said...

Kevin, you should open a sandwich shop!! That sandwich is a killer. Yummy!

mikky said...

what a sandwich!!! i'm getting hungry and it's already 230am here... lol... :)

Jennifer said...

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.

duodishes said...

Saw the picture and thought 'Wow, that'd be awesome on bread'. And then we scrolled down to your pic. Sooo good!

Karen said...

What a great combination of flavors and I guess you'd have a little crunch, too. My hubby would *love* than sandwich!

Hayley said...

What an awesome idea for a crust. I'll have to try this on some tofu. Thanks for sharing!

Jessica@Foodmayhem said...

MMM ham is always such a glorious centerpiece and the gingersnaps sound great!

Marjie said...

My guys just love ham! Your sandwich looks like a great reason to roast a ham for dinner - to get great lunches afterward!

Gloria said...

Nice, very nice Kevin, yummy!! Gloria

Maris said...

The sweet/salty combination is the best! You're making me crave ham and cheese sandwich!

Culinary Cory said...

Yum. I like the added richness of the ginger snaps.

Bridgett said...

Makes me want to dive right in. We definitely don't eat enough ham around my house.

Anonymous said...

you outta try this glaze on a country ham.....

Jan said...

Wow! great flavor combination here. Looks delish, Kevin, as does that sarnie.

ham recipe said...

Looks great, definitely going to try out this ham.

diva said...

gingersnap crumbs?? that's genius. i would never think it but i reckon this tastes fab. x

Grace said...

oh, mustard. i love it. and what a unique trick, adding gingersnap crumbs--nicely done!

cindy* said...

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!

Kirby! said...

What a creative recipe!! I love gingersnaps, and I would have never thought to use them in a savory dish.

Maggie said...

I've had this on my bookmarked list for ages! Yours looks fantasitic.

dessertobsessed said...

wow, i'm loving the mustard and gingersnap crumbs! i bet those would taste good on anything!

Peter M said...

That ham looks nice & tasty!

Cooking and the City said...

Kevin your ham looks & sounds delicious! sandwich looks good too :-)

Jeanne said...

Holy moly that looks good! I love ham anytime, but that sweet & spicy crust really grabbed my attention. Excellent!

Anonymous said...

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!

Chris said...

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?

Anonymous said...

Saw this photo on another site - just fyi! http://malli.in/recipes_detail.php?recid=7&cat_name=courid&cat_id=5

Dina said...

looks delish!

Chung-Ah | Damn Delicious said...

That crust is the BEST! I've been meaning to find the perfect ham recipe for Thanksgiving too and I think I just found it!

Anonymous said...

I think I understand what you mean when you say "3.Remove the diamonds with tongs". So we are removing chunks of the surface, right?
Johnny Tarr

Kevin Lynch said...

Chris: I just make sure to press them on so that they stick to the mustard.

Kevin Lynch said...

Johnny Tarr: Yes, you are removing the skin and fat from the surface.

Emmeline Yeo said...

Hey Kevin,
Looks amazing! - one question, is there a substitute for bourbon? We have vodka and brandy and heaps of other wine and stuff, so it gets a bit much to have to buy another liquor to make this dish - we don't drink bourbon too! Any ideas?? Thanks!

Emmeline.

Kevin Lynch said...

Emmeline Yeo: You could simply omit the bourbon or replace it with the brandy that you have. Enjoy!

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