Ginger Snap Ham
Added by SonomaEddie | Sun 17 Oct 2010 @ 04:14
This takes a little time but the taste and the praise from diners are well worth the effort.
1 fully cooked ham
1/3 cup Dijon mustard
2 cups brown sugar
1/4 cup bourbon
2 cups crushed ginger snaps
Preheat oven to 250 f.
Rinse and dry ham well with paper towels. Place cut side down in roasting pan and score spirally from top to bottom leaving two-inch spaces between cuts one way and then the next to make diamond shapes. Do not cut too deeply.
Tent with foil and bake for 3-4 hours until innermost part reaches 130 f.
Remove from oven and pull off any skin and fat on ham.
Increase oven temp to 350f.
Dab ham with paper towels and brush with a thick coating of mustard. Sprinkle with sugar and pack loosely. Spritz ham with bourbon and loosely pack with crushed ginger snaps.
Return to oven and bake for 1 hour uncovered. Let rest for 1/2 hour before carving.