Apricot-Mustard Baked Ham

By Dglmedia

Ingredients

• 1 boneless fully cooked ham about 6lbs.
• 2 cups water
• 8 peppercorns
• 6 whole cloves
• 6 allspice berries or 1/4 tsp ground allspice
• 1 bay leaf
• 20 gingersnap cookies - 5oz
• 1 jar apricot jam - 12oz
• 3 tbs spicy brown mustard

Preparation

Step 1

Preheat oven to 350F.
Place ham on rack in roasting pan.
Pour water into pan.
Add peppercorns, cloves, allspice and bay leaf.
Tent ham with foil and place in oven.
Bake for 1 1/2 hours.
Meanwhile, in a food processor, pulse gingersnaps until fine crumbs form.
Strain jam to remove large chunks.
In a small bowl, stir together jam and mustard.
Brush jam mix on ham and then with hands pat gingersnap crumbs into jam.
Return to oven, leaving liquid in pan and bake, uncovered for 30-45 minutes.
Until crumb coating is browned and instand read thermometer reads 140F.
Let stand for 15 minutes before slicing.