City Ham

Photo: City Ham

TOTAL TIME: 6 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 6 hr
 
YIELD: 10 to 15 portions, depending o
LEVEL: --

ingredients

  • 1 city style (brined) ham, hock end*
  • 1/4 cup brown mustard
  • 2 cups dark brown sugar
  • 1-ounce bourbon (poured into a spritz bottle)
  • 2 cups crushed ginger snap cookies
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Directions

Heat oven to 250 degrees F.

Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you're using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you've made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Don't worry too much about precision here.)

Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F.

Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them.

Heat oven to 350 degrees F.

Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can.

Insert the thermometer (don't use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour.

Let the roast rest for 1/2 hour before carving.

*Cook's note: A city ham is basically any brined ham that's packed in a plastic bag, held in a refrigerated case and marked "ready to cook", "partially cooked" or "ready to serve". Better city hams are also labeled "ham in natural juices".

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  • on April 20, 2014

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    I have always been a lover of ham and was always searching for a recipe to rival Honey Baked. After watching this recipe on Good Eats I gave this one a try and Whamo! A sure winner. So easy, so delicious. My whole family loved it and ate the whole ham within two days rather than a week. My son saved up the extra "slurry" from the bottom of the pan and used it on bagels. Yum. Thank you for sharing this recipe, Alton. I have shared it with anyone who would listen.

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  • on December 24, 2013

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    I had nothing to do one day and was watching good eats when Ham I Am came on. I figured what the heck ill try this ham it looks good. BEST HAM EVER! (Except for honey backed store) sorry Alton. but really, VERY easy, VERY tasty! I have been forced to do holiday hams for get togethers now because of my "secret" recipe.

    people found this review Helpful.
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