Q1: What is the absolute, number one secret to a juicy, not dry, holiday ham?

The two most important secrets are to cook it low and slow and to let it rest. Since you are starting with a fully-cooked ham, you are essentially just reheating it. The long, slow bake at a low temperature is the key that gently warms the ham without drying it out. Letting it rest is crucial for retaining all its delicious juices.

Q2: Why do you remove the skin from the ham?

Removing the skin after the initial bake is a brilliant professional trick! The tough, outer skin of a ham will never get truly crispy and is generally unpleasant to eat. By removing it, you are allowing your delicious, crunchy ginger snap crust to adhere directly to the flavorful layer of fat underneath, which results in a much more delicious and texturally pleasing final slice.

Q3: Can I make this with a different kind of cookie for the crust?

Yes, absolutely! This recipe would also be fantastic with finely crushed, buttery shortbread cookies, classic Biscoff® cookies, or even simple vanilla wafers with a little extra cinnamon and ginger added to the crumbs.

Q4: Can I make this ham ahead of time?

For the absolute best, crispiest crust, it is highly recommended to serve the ham on the day it is baked. However, you can save time by crushing your cookies and preparing your other ingredients in advance.

Q5: Can I make this recipe without the bourbon?

Of course! If you prefer not to cook with alcohol, you can simply substitute the bourbon spritz with a light spritz of apple cider or even just water. The purpose is simply to moisten the sugar layer to help the cookie crumbs adhere.

Ginger Snap Crusted Ham (A Holiday Showstopper!)

An impressive and unique recipe for a glazed ‘City Ham,’ perfect as the centerpiece for a holiday meal. This dish features a brined, ready-to-cook ham that is first slow-roasted until tender. The skin is then removed, and the ham is coated in brown mustard and packed with a crust of brown sugar and crushed ginger snap cookies. The ham is spritzed with bourbon and returned to the oven to create a sweet, crunchy, and beautifully caramelized exterior.

Author: Evelyn

Ingredients

1 city style (brined) ham, hock end
1/4 cup brown mustard
2 cups dark brown sugar
1-ounce bourbon (in a spritz bottle)
2 cups crushed ginger snap cookies

Instructions

Preheat the oven to 250°F.
Remove the ham from its packaging, rinse, and drain it thoroughly. Place the ham, cut side down, in a roasting pan.
Using a sharp knife, carefully score the ham skin and fat in a diamond pattern, about 1-inch deep.
Tent the ham with heavy-duty foil, insert a meat thermometer, and cook for 3 to 4 hours, or until the internal temperature reaches 130°F.
Remove the ham from the oven. Using tongs, carefully pull away the scored diamonds of skin and any attached sheets of fat.
Increase the oven temperature to 350°F.
Dab the surface of the ham dry with paper towels. Brush a liberal coat of mustard all over the ham.
Pack the brown sugar onto the mustard-coated surface. Spritz this layer lightly with bourbon, then loosely pack on the crushed ginger snap cookies to create a crust.
Insert the thermometer into a new spot and return the ham to the oven, uncovered. Cook for approximately 1 hour, or until the interior temperature reaches 140°F.
Let the roast rest for 30 minutes before carving and serving.

Notes

A ‘city ham’ is a brined ham that is typically sold ready-to-cook or partially cooked, making it a convenient option for a holiday meal.
Scoring the ham before the initial bake helps the skin and fat to render and makes it easier to remove before adding the final crust.
The final crust is a unique and flavorful combination of brown sugar and crushed ginger snap cookies.
Resting the ham for a full 30 minutes before carving is a crucial step to ensure the meat is juicy and tender.

Find it online: https://cookupjoy.com/ginger-snap-crusted-ham/