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
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 (or 2 teaspoons vanilla extract)
- 1 cup crushed gingersnap cookies
directions
- 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!
Nutrition Facts: Calories 317, Fat 21g (Saturated 7g, Trans 0), Cholesterol 73mg, Sodium 1752mg, Carbs 16g (Fiber 0, Sugars 11g), Protein 17g
Nutrition by: 
Use 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)
Hoppin’ John
Creamy Cabbage and Double Smoked Bacon Soup
Creole Split Pea Soup
Ham and Mushroom Sauerkraut Soup
Porchetta Chowder
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
Ham and Eggs au Gratin
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)
Hoppin’ John
Creamy Cabbage and Double Smoked Bacon Soup
Creole Split Pea Soup
Ham and Mushroom Sauerkraut Soup
Porchetta Chowder
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
Ham and Eggs au Gratin
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
looks delish!
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!
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
Chris: I just make sure to press them on so that they stick to the mustard.
Johnny Tarr: Yes, you are removing the skin and fat from the surface.
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.
Emmeline Yeo: You could simply omit the bourbon or replace it with the brandy that you have. Enjoy!
This is an interesting and unusual way to prepare ham. I hadn't heard of this before. Thanks for mentioning it. I will post this tomorrow on my Reddit Web page at:
https://www.reddit.com/r/AskRedditFood/