Gregory Morrow said:I am doing a Coca - Cola ham...I've got another ham too on which I'll do
some kind of glaze. These are nothing fancy, just the "Cook's" hams that
are on sale around for a buck or so per pound. I've had a ham jones for a
long time so I'll be all set for a whiles. I may even pick up another one
for the freezer...
Have you ever read or tried Alton Brown's City Ham recipe? LOVE, LOVE,
LOVE it!!!
* Exported from MasterCook *
City Ham
Recipe By :Alton Brown
Serving Size : 10 Preparation Time :0:15
Categories : Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 city style ham, hock end
1/4 cup brown mustard
2 cups dark brown sugar
1 ounce bourbon -- poured into spritzer
2 cups crushed ginger snap cookies
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.
