Gingersnap Glazed Ham (Easy Holiday Baked Ham Recipe)

 

There’s something magical about a holiday ham that fills the kitchen with warmth, spice, and anticipation — and this Gingersnap Glazed Ham delivers all of that and more. A tender, beautifully baked ham is brushed with a buttery brown‑sugar glaze, then finished with a crunchy layer of crushed gingersnap cookies that caramelize in the oven. 

The result is a stunning centerpiece that’s sweet, savory, gently spiced, and impossibly festive. Whether you’re hosting a big family gathering or planning a cozy holiday meal, this easy glazed ham brings nostalgic flavor and effortless elegance to the table.

 

This post I am sharing today is an update of a ham I actually cooked several years ago. It was so delicious that I thought it should be repeated and freshened up in an up-to-date post.  

What you have here is a delicious glazed ham that is perfect for celebrating the holidays or for any special occasion really. This glaze is absolutely brilliant. Nice and spiced with ginger, both from the gingerale and from the ginger jam. A bit of heat and spice is added to the glaze by way of some Dijon mustard and a chef's kiss of tabasco.  There is a smidgen of tart from the addition of apple cider vinegar.  

 This mixture is used to coat and baste the scored ham creating  lovely sweet and spicy glaze, some of the glaze penetrating those cuts and flavoring the ham beneath. 

Finally gingersnap cookies are crushed and sprinkled over the ham before a final glaze. Baked for a short time longer it forms a delicious gingery crust.  The end result is a beautifully flavored ham with a gingery crust and the juices in the roasting dish thickened up from some of the crumbs to make a sauce that was just gorgeous spooned over the warm ham. 

You really could not pick a nicer way to dress up your holiday ham!  I have included a few suggestions for sides below as well.

 

INGREDIENTS NEEDED

TO MAKE

GINGERSNAP GLAZED HAM

Other than the gingersnaps everything is pretty simple.

• 2 1/4 pound (1 kg) baked ham
• 1/2 cup (120ml) gingerale, not diet
• 1/4 cup (60ml) apple cider vinegar
• 1/2 cup (225g) ginger preserves (see recipe notes)
• 2 TBS Dijon mustard
• 1/2 cup (100g) soft light brown sugar
• dash of Tabasco sauce
• about 8 gingersnap cookies to finish

 

INGREDIENTS NOTES 

In the U.K. you will want to use a boiled ham, not a gammon. Gammon needs cooking, whereas the ham will already be cooked and you will just be heating it through. I used to get lovely hams at Aldi and Lidl.

Small cooked dinner ham are readily available in North America. You could also use this glaze/method for a spiral ham if you wished.

Make sure you use regular gingerale, not the diet.  You will want the real sugar that is in the regular version. I like Sussex Gingerale.

Ginger preserves can be hard to come by in North America unless you purchase them at a British food supply shop. If you cannot find them, you can substitute with any good quality orange marmalade. Simply stir a teaspoon of powdered ginger into it to give it a ginger snap.

I use organic apple cider vinegar. This adds a nice fruity tang to the glaze.

I used a French Dijon for it's mellow sharpness.

If you were in the U.K. you could use light Muscovado Brown sugar. Oh how I miss the Muscovado sugar. It has a slightly higher molasses content than regular brown sugar and comes in both light and dark.

The tabasco will add a slight spark of heat.

Use any good quality gingersnap (gingernuts) cookies that you enjoy. You will want to pulverize them in a zip lock baggie until finely crushed.

 

HOW TO MAKE

GINGERSNAP GLAZED HAM

This is a very simple make. You are really just reheating an already cooked ham and glazing it with a delicious glaze as you go along.

1. Preheat the oven to 180*C/350*f/ gas mark 4. (Have ready a flameproof casserole large enough to hole the ham. I used a medium La Creuset pan.)
2. Melt the ginger preserves in a flameproof casserole dish large enough to hold the ham. (Do this in the flameproof casserole over medium heat.)
3. Whisk in the gingerale, apple cider vinegar, mustard, brown sugar and tabasco sauce, mixing everything well together. (I use a small wire whisk to do this.)
4. Cut slashes in top of the ham. Place it into the casserole dish, top first. Roll it around to coat it in the mixture. (I like to cut it in a diamond pattern by cutting it one way at 1 1/2 inch intervals and then the other way cross hatching it. Make sure you coat the top of the ham generously.)
5. Roast in the preheated oven, basting every 20 minutes or so for about 45 minutes.
6. Sprinkle the crumbled gingersnaps over top. Baste again. (Crumble the gingersnaps in a zip lock baggie using a rolling pin. You want them quite fine.)
7. Roast for about 15 to 20 minutes longer, basting at least one more time, until heated through. (145*F/63*C)
8. Let stand for 10 minutes before cutting into thin slices to serve with your favorite accompaniments.

Refrigerate any leftovers promptly after your dinner, ready to use in sandwiches, fried in some butter with eggs for breakfast,  or as a part of a cold plate with salads. etc.

 

FABULOUS SIDES TO SERVE

WITH THIS HAM

You really can't go wrong with serving these delicious sides along with your Gingersnap Glazed Ham. Of course you could go old school and just serve mashed potatoes or rice, or even scalloped potatoes.  Steamed veggies, and perhaps a salad and some rolls, but these tasty sides also work very well with the ham and can be prepared up to baking, ahead of time, ready to heat in a warm oven alongside the ham as it cooks.

Other vegetables which work well. Corn. Turnips. Cabbage. Sweet Potatoes. Winter Squash.

EASY OVEN BAKED SAVORY GREEN BEAN CASSEROLE - This comforting casserole takes the classic green bean bake and gives it a richer, heartier twist. Tender green beans and buttery potatoes are folded into a velvety, cheese‑kissed cream sauce, then finished with a golden, buttery panko topping that bakes up irresistibly crisp. Every bite is a balance of creamy, savory, and rich flavors, making it just as lovely for a weeknight supper as it is on a holiday table. Simple ingredients, minimal fuss, and a deeply satisfying result—this is the kind of cozy dish that feels like a hug from the oven.

CREAMY CARROT CASSEROLE - This Creamy Carrot Casserole transforms a humble everyday vegetable into a luxurious, company‑worthy side dish. Tender carrot coins are folded into a velvety, tangy‑savory sauce made with mayonnaise, grated onion, and a gentle hit of horseradish for warmth and depth. Once nestled into a buttered baking dish, the carrots are crowned with sharp cheddar and buttery cracker crumbs that bake into a golden, irresistible crust. The result is a beautifully balanced dish—sweet, creamy, lightly peppery, and wonderfully crunchy on top.

 

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Yield: 4 to 6 with leftovers

Author: Marie Rayner

Gingersnap Glazed Ham

Prep time: 10 MinCook time: 65 MinInactive time: 10 MinTotal time: 1 H & 25 M

This is delicious. Simple to make. The oven does all the work. The leftovers are delicious sliced and served cold with cheese and pickle. 1/2 cup

Ingredients

• 2 1/4 pound (1 kg) baked ham
• 1/2 cup (120ml) gingerale, not diet
• 1/4 cup (60ml) apple cider vinegar
• 1/2 cup (225g) ginger preserves (see recipe notes)
• 2 TBS Dijon mustard
• 1/2 cup (100g) soft light brown sugar
• dash of Tabasco sauce
• about 8 gingersnap cookies to finish

Instructions

1. Preheat the oven to 180*C/350*f/ gas mark 4.
2. Melt the ginger preserves in a flameproof casserole dish large enough to hold the ham.
3. Whisk in the gingerale, apple cider vinegar, mustard, brown sugar and tabasco sauce, mixing everything well together.
4. Cut slashes in top of the ham. Place it into the casserole dish, top first. Roll it around to coat it in the mixture.
5. Roast in the preheated oven, basting every 20 minutes or so for about 45 minutes.
6. Sprinkle the crumbled gingersnaps over top. Baste again.
7. Roast for about 15 to 20 minutes longer, basting at least one more time, until heated through. (145*F/63*C)
8. Let stand for 10 minutes before cutting into thin slices to serve with your favorite accompaniments.

Notes

If you cannot get ginger jam you can use the equivalent in Orange marmalade with a tsp of powdered ginger stirred in.

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