Gingersnap Crusted Spiral Ham
By Giant Eagle
Prep Time: 15 min.
Cook Time: 2 hrs.
Preheat oven to 300°F. Crush gingersnap cookies in a food processor or with a rolling pin. Cut the squash in half lengthwise and scoop out the seeds, then cut into 2-inch square pieces. Place a rack in a large roasting pan and cover the rack with foil. Pour 2 cups water in the bottom of roasting pan and place ham on the foil covered rack.
Place ham in oven and bake for 15 minutes per pound, about 2 hours.* After the first hour, remove the ham from the oven and spread the top with the orange marmalade, then pat the crushed cookies into the marmalade to create a nice crust. Spread the squash in the pan around the base of the ham before returning to the oven for the remaining hour. Let the ham rest for 15 minutes before carving.
*For food safety, cook ham to an internal temperature of 140°F.
Approximate Nutritional Information (Per serving):
Calories 740, Fat 33g, Sat Fat 12g, Trans Fat 0g, Cholesterol 195mg, Sodium 3700mg, Total Carbohydrate 46g, Fiber 3g, Sugars 31g, Protein 63g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Dairy-Free
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