Ginger Snap Crusted Ham with Rum Glaze

Easter ham: I look forward to it every year. I love the tradition of Easter at our house. We wake up, hunt for the Easter baskets, go to church, and finally come back home to share a big meal with the entire family. My mom had a particular way she prepared our holiday ham: she put cloves on top, a can of pineapple chunks at the bottom, and cooked it until it shrunk to half its size. While I may exaggerate a touch, I think most families back in the day were trained to eat overcooked meat and mine was no exception.As I learned to cook, I quickly realized what most do not acknowledge: most hams are already smoked (meaning pre-cooked). They do not need to roast in the oven for countless hours like a turkey does. I happily embraced this idea, and I have been on a quest ever since to find the ideal recipe to accentuate the naturally delicious flavors of baked ham. I am convinced that this is it.
Our Ginger Snap Crusted Ham with Rum Glaze relies on a combination of old-fashioned ginger snaps, sweet brown sugar, tangy mustard, and the woodiness of Captain Morgan Spiced Rum. All of these flavors blend together perfectly and melt as they cook to form a molten river of flavor. We like it so much we don’t wait until Easter to make it. We especially savor the drippings from the bottom of the pan; we like to serve them in a bowl on the side for dipping. Jackie and I agree that this quintessential ham recipe will be handed down for generations to come.

Ginger Snap Crusted Ham with Rum Glaze

• Author: Superman Cooks
• Prep Time: 15 mins
• Cook Time: 90 mins
• Total Time: 1 hour 45 mins
• Yield: Serves 15-20 1x
• Category: entrée
• Cuisine: American

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Description

A ham glaze that is sure to become family tradition.

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Ingredients

Scale 1x2x3x

• 1 10-12 pound ham ( we used a Black oak ham)
• 15-20 ginger snaps
• ½ C brown mustard
• 1 C dark brown sugar
• ¼ C Captain Morgan Spiced Rum

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Instructions

1. Preheat oven to 325 degrees
2. In a food processor place ginger snaps and pulverize to a fine chop.
3. Place ham in baking dish that will have at least an inch of clearance all around ham.
4. With a pastry brush, spread brown mustard all over the ham
5. Next, pack brown sugar all over the mustard ( this is messy and it will slide off, just try to get as much as you can on ham.
6. In a spray bottle or mister place ¼ C captain Morgan rum and spray brown sugar until complete wet and rum gone.
7. Take ginger snap pieces and press onto rum soaked brown sugar( again it will slide off that is ok)
8. Place in oven uncovered and cook for 8-10 minutes per pound of ham, covering loosely with foil half way thru cooking.
9. When done, remove from oven and allow to cool for 10 minutes, move to slicing plate and slice ham.
10. Drippings from bottom of pan can be placed in a bowl and used to spoon or brush over ham when serving.

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