Bourbon Gingersnap Ham | Alton Brown Inspired Recipe

 

I tend not to culinarily observe Easter because, once I lost my mom and her Easter brunches came to an end, it just didn’t feel right to do so. This year, though, something shifted. I decided it was time to step back into the kitchen and create a beautiful dinner for one—and it turned into one of the most rewarding days I’ve had in a long time. 

The star of the show was a show-stopping Bourbon Gingersnap Ham inspired by an Alton Brown classic. I couldn’t resist adapting it (it’s what I do), and let’s be honest—one spritz of bourbon seemed far too stingy. I bought a food-safe spritzer bottle just for the occasion and happily shared it with the ham throughout the baking process. The result? A magnificent, fragrant crust of mustard, brown sugar, bourbon, and crushed gingersnaps that made the whole house smell like a holiday dream. 

To round out the meal, I served the ham alongside my adaptation of that creamy, ubiquitous party potato casserole everyone loves, French Rustic Potatoes, a brand-new carrot recipe that was an absolute triumph (I’ll share that one soon!), and a nostalgic 1970s throwback: Pretzel Salad. Every bite brought comfort and joy. 

I spent the entire day in the kitchen, wondering why it took so long, yet it was completely worth it. By evening, I was so pleased with how it turned out that I texted my number-two son: “Easter dinner carryout for you and Emma is ready for pickup.” Sharing the leftovers made the day even sweeter.

 If you’re looking for a ham that’s anything but ordinary, this Bourbon Gingerbread Ham delivers big flavor and plenty of personality. Here’s the adapted recipe:Bourbon Gingersnap Ham

1 whole boneless ham

¼ c. Dijon mustard 

2 c. dark brown sugar 

2 oz. bourbon (poured into a food-safe spritzer bottle) 

2 c. crushed gingersnap cookies 

Heat oven to 250°F.

 Remove the ham from its bag, rinse, and drain thoroughly. Place it in a foil-lined roasting pan. Using a small paring knife, score the ham in a diamond pattern.

Tent the ham with heavy-duty foil, insert a meat thermometer, and bake for 3–4 hours or until the internal temperature reaches 130°F in the deepest part.

Remove from the oven and increase the temperature to 350°F.

 Pat the ham dry with paper towels. Brush on a liberal coat of mustard, then sprinkle with brown sugar, packing it loosely until the surface is coated. Lightly spritz with bourbon, then press on as much of the crushed gingersnaps as you can.

Insert the thermometer (avoid the old hole) and return the uncovered ham to the oven. Cook until the internal temperature reaches 140°F (about 1 hour), spritzing with bourbon every 15 minutes.

Let the ham rest for 30 minutes before carving.

 This ham is a true crowd-pleaser—sweet, spicy, savory, and just a little boozy. Leftovers are even better the next day!

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