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    You are in: Home / Thanksgiving / Ham With Gingersnaps Recipe
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    Ham With Gingersnaps

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    1 hr 30 mins

    3 hrs

    WI Cheesehead's Note:

    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..

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    Units: US | Metric


    1. 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. 2
      Preheat oven to 300°F.
    3. 3
      Combine remaining ingredients in a bowl to make a paste.
    4. 4
      Brush some of the mix over the ham and bake uncovered for 45 minutes.
    5. 5
      Continue baking 2 to 2 1/2 hours longer, until ham is heated through, brushing with mix as needed. Serve warm.

    Ratings & Reviews:

    • on April 01, 2014


      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.

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    • on January 29, 2008


      Tagged this awhile ago and finally got to it. Why did I wait so long? The family loved it! I followed Me & Mr. Jones (aka Missus Jones) advice and boiled it the night before. I then put it in the oven and covered it after 45 minutes and went to church - it was great to come home to - the house smelled wonderful! Served scalloped potates and green beans - perfect Sunday dinner. Would make a great brunch dish too. Thanks WI Cheesehead!!

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    • on April 09, 2007


      Wow! I made this for Easter and it was beyond well received. I chose to boil it in the Ginger Ale the night before. The whole family loved it! I knew this was a good recipe when I saw it came from a WI Cheesehead! (Family's from WI!) Thanks for posting!

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    Read All Reviews (4)


    Nutritional Facts for Ham With Gingersnaps

    Serving Size: 1 (268 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 545.5
    Calories from Fat 277
    Total Fat 30.8 g
    Saturated Fat 11.2 g
    Cholesterol 159.8 mg
    Sodium 171.4 mg
    Total Carbohydrate 18.1 g
    Dietary Fiber 0.2 g
    Sugars 11.7 g
    Protein 46.1 g

    The following items or measurements are not included:

    Heinz 57 steak sauce

    maraschino cherry juice

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