Paleo Recipe: Gingersnap Crusted Ham

I’d like to start this post with a big thank you to Tropical Traditions. They sent me a huge jar of coconut oil to try out in my Paleo recipes. I ended up using it in the Paleo Gingersnaps that I used to crumble up and coat the ham below. Here’s a picture of their product. It’s not only good in cooking (use it in the place of –and in the same ratio as–any butter or oil), but excellent as a moisturizer!

So look at the crusty beast below! Can you believe it is gluten free? 🙂 This Gingersnap Crusted Ham was a “side” for our Paleo Easter Meal. I snagged the idea for it from the Alton Brown recipe I first made years ago.

What You Will Need:

One 2 pound”City” Ham (I used an Uncured, Nitrate Free, Hormone Free, Vegetarian Fed Ham)
You will find that 2 pounds of ham is actually only about 1/4 of a normal sized ham. 🙂

3/4 Cup Dijon Mustard

1/2 Cup Maker’s Mark Bourbon (in a spray bottle)

2 Cups Paleo Gingersnap Crumbs (To get the crumbs, you have to make the gingersnaps themselves.)

Paleo Gingersnaps
1.5 cups Blanched Almond Flour
1 tablespoons ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
1/2 tsp Baking Soda
1/2 tsp Salt
1/8 tsp cracked black pepper
1 tablespoon lemon zest
1 Tbs fresh ginger or ginger paste

1 omega 3 Egg
1/4 cup honey
1 tsp Vanilla Extract
1/8 cup molasses

1/4 cup Coconut Oil (Tropical Traditions for best results!!)

Preheat oven to 375 degrees.
In a medium sized mixing bowl, combine dry ingredients (including lemon zest).
In a small mixing bowl beat eggs, honey, molasses, and vanilla extract with a hand mixer.
Pour wet ingredients into dry and beat with hand mixer until combined.
Add coconut oil into batter, and continue to blend until combined.
Press the dough out flat on a parchment lined baking sheet, about a tablespoon in size. Bake cookies for 15 minutes at 375.

Let cool completely then break the cookie into crumbs and set aside.

Procedure:

1. Place the ham in a glass baking dish and paint the dijon mustard on it with a pastry brush.

2. Then take the gingersnap crumbs and coat the ham until it is completely covered in crumbs.

3. Spray the ham with the bourbon to seal the crumb coating.

4. Bake the ham in the oven at 350° for about 10 mins, then take out the ham and lightly spritz the it with more bourbon. Return the ham to the oven and bake it until the crust is golden brown, or if you are like me, you can get the crust a little more brown than that. Let rest about 5-10 mins and then carve to serve.

Mmmm….HAMMALICIOUS!