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CHRISTMAS GINGERSNAP HAM
Spiral sliced ham is made extra special with a Dijon mustard schmear and gingersnap crust.
1 - 1 1⁄2 hours
- 1 8-10 pound spiral sliced ham
- 2 cups gingersnap cookies, crushed
- 1⁄4 cup brown mustard
1 Remove the ham from its wrapper, thoroughly rinse it and pat it dry.
2 Place the ham in a heat-proof roasting pan.
3 Brush the outside liberally with mustard.
4Press the gingersnap cookies into the mustard coating.
1 Preheat the Smoker to 350°F with the convEGGtor® and grid in place.
2Place the ham inside the Smoker and close the door for 1 to 1 1⁄2 hours.
3Allow the ham to rest for 20 minutes before carving and serving.
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