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CITY HAM

Source of Recipe

Recipe courtesy Alton Brown TVFN, Good Eats, Show #EA1D06: Ham I Am


List of 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



Recipe

Heat oven to 350 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. 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".

Yield: 10 to 15 portions, depending on beginning weight
Prep Time: 15 minutes
Cooking Time: 6 hours 0 minutes

Recipe courtesy Alton Brown TVFN, Good Eats, Show #EA1D06: Ham I Am

posted by Jamie Rahm on Food-On-TV@yahoogroups.com