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Nutrition Facts
Serving Size 1 (268g) Recipe makes 24 servings The following items or measurements are not included below: 5 ounces Heinz 57 steak sauce maraschino cherry juice
Calories 545
Calories from Fat 277		(50%)
Amount Per Serving		%DV
	Total Fat 30.9g	47%
	Saturated Fat 11.2g	56%
	Monounsaturated Fat 13.9g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 159mg		53%
Sodium 171mg		7%
Potassium 700mg		20%
Total Carbohydrate 18.1g		6%
	Dietary Fiber 0.2g	0%
	Sugars 11.8g
Protein 46.1g		92%
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Ham With Gingersnaps

Recipe #187190 | 4½ hours | 1½ hours prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: WI Cheesehead
Sep 20, 2006

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..

SERVES 24 (change servings and units)

Ingredients

1 (9 lb) cooked ham
1 (2 liter) bottle ginger ale
1/2 lb gingersnaps, crushed into small particles (blender or rolling pin)
1/3 cup molasses or honey
5 ounces Heinz 57 steak sauce (1/2 bottle)
1/4-1/2 cup maraschino cherry juice

Directions

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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Featured Reviews for This Recipe

From: Me & Mr. Jones

On Apr 9, 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!

1 person found this review helpful

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From: Princess Flowerbreath

On Jan 28, 2007

I made this tonight and have to say that it was pretty darned good. Many times when I make a Cook's cooked ham it tends to dry out..With this recipe it stayed tender through and through...I did cover the ham with foil after the first 45 minutes, so it wouldn't burn, but then uncovered it during the last 1/2 hour again....Cooking for a family of 6 I did not find this to be an expensive meal at all..Made macaroni & cheese, and a spiniach salad to go with it. I do have to say that this was VERY EASY to make and will definatly make it again soon...Thanks

3 people found this review helpful

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From: acerast

On Jan 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!!

1 person found this review helpful

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