Ham With Gingersnaps

READY IN: 4hrs 30mins
Recipe by WI Cheesehead

I got this recipe from the cooking section of the Milwaukee Journal Sentinel years ago. It is the ONLY way I will make ham. Everyone who tries it raves about it, although it does look like a volcano erupted! :):) A little expensive in the ingredients, but worth making once a year! NOTE: The 1-1/2 hours prep time includes the 1-1/4 hours of boiling ham on stove..

Top Review by Heather M.

Everyone loved this ham, even my kids (two teens and a pre teen)! It sounds like it would take awhile to prep, but it doesn't. The longest part, besides selecting what ham I was going to use, was it cooking.<br/><br/>I bought one of those sections of hams that was precooked. No bone, not sliced. I did make several 1/4 inches slices through the outer layer on the top and scored the bottom in a diamond pattern so the juices could penetrate into the ham. And it made it much easier to slice when it was done.<br/><br/>I used honey, not molasses, for this recipe and basted the entire ham. I slathered on more of the paste three times during the cooking cycle, and didn't use it all. It was cooked perfectly within the times noted and was juicy, flavorful and I have enough for leftovers tomorrow. <br/><br/>The ingredients to me were not expensive. The only waste I see are the cherries as we don't really like them, but I'll find a use for them. I even let the kids drink 1/3 of the Ginger Ale! However, it is a bit difficult to tell if the Ginger Ale is boiling or if it's the carbonation.

Ingredients Nutrition


  1. Place ham in tall kettle and cover with ginger ale. Bring to boil; reduce heat and simmer for 1-1/4 hours. Remove ham from liquid and cool.
  2. Preheat oven to 300°F.
  3. Combine remaining ingredients in a bowl to make a paste.
  4. Brush some of the mix over the ham and bake uncovered for 45 minutes.
  5. Continue baking 2 to 2 1/2 hours longer, until ham is heated through, brushing with mix as needed. Serve warm.

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