By Sharlene~W on March 28, 2002
"From Food TV's "Good Eats". Cook's note: A city ham is basically any brined ham that is 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". Posted in response to a request."
Serving Size: 1 (243 g)
Servings Per Recipe: 10
"This was my first attempt at cooking a ham. I love ham, but my partner does not care for it. It is an exercise in futility to bake a ham for one. But this past Easter, I volunteered to bring a "real ham" instead of the honey baked thingy that we usually have and noone really enjoys. It was a smashing success. Not one bit of leftovers. I remembered seeing this episode on Food Network. The name of the episode was called "Ham I Am". He is quite clever with the puns. He did the first half of show on Country ham, not my fave...too dry and too salty. Second half was "city ham" which is basically baked ham as most of us know it. I was so happy to find this recipe. But for anyone who has not made this, you can see the actual video on youtube from the following link http://youtube.com/watch?v=aLVBmMxl0X8 The city ham recipe starts at the 3:00 marker. If a picture is worth a thousand words, a cooking video is worth a million. Make it and wait for the copious praises you will receive."
"Am making it right now, and I can tell it's going to be superb! One problem: by the time I got all the toppings on, my 130 degree ham had coasted to 149 on the counter! I checked several spots, so it wasn't a hot spot. It's back in the oven now, but I'll check it often and take it out as soon as the snaps melt enough; the inside is already hot enough for food safety."
"I wish I could give this more stars...it was unbelievably good. I had a 12 pound full ham so I improvised. I used all the ingredients(except used Jack Daniels instead of bourbon since I had some) and just adjusted ingredients to cover the ham. It is the best ham anyone here had ever had and it was very easy. It was wonderful to actually be able to eat the coating instead of it being wasted on the fat. I will definately make many times."
"I've made this ham ever since it first appeared on food network. I've been ordered to make it every Christmas and Easter. It is as amazing as the reviews say. A sugestion because I've ruined a few roasting pans..line your roaster with plenty of foil before placing your ham in to assemble and cook. The "candy" one of reviewers mentions sticks to your pan and is litterally impossible to remove. This ham is easy to make and the taste will blow you away. I'll never make any other kind of ham again. "
"This is my favorite Ham recipe for the holidays. My whole family loves the sweet and tangy flavor of the ginger snaps, mustard and bourbon topping."
"It left such an impression, my guest told me again a few months later that it was a good ham."
"This is such a moist and juicy ham. I made this yesterday for Easter and we loved it. The glaze on the outside was so flavorful. Thank you so much for this yummy recipe."
"I cut a 1lb 4oz. roast from a cooked ham butt. Following the internal temps as posted in the recipe. Dd who is 21yrs. does not like ham. Dd loved it & gives it more then 5 stars. The meat was moist not over cooked which has happened with a few other recipes. Thank you Sharlene~W for posting this recipe as I will no longer have a problem when serving ham at home."
"This is the best ham I have ever made in the last 40 years. It was so flavorful and tender. I put some of the fat/meat bits back in the oven, on a rack and baked until fat was gone. I was left with the most wonderful burnt end bits. Some catalogues charge a fortune for these treats."
"Excellent. The only way to do a ham for Christmas."
"I will never make my ham any other way then this way. It was FANTASTIC. Brought back my childhood memories. A keeper."
"This is the ONLY way I bake a ham. I add a layer of honey between the brown sugar and cookies and omit the bourbon. It seems to hold the cookies better with the honey than with the bourbon."
"We had this last night and it was wonderful. I saw the program too and wanted to try it then but forgot all about it. Thanks for posting. I bet I won't forget it again! Gloria"
"I made this for a New Year's Eve party buffet and it was great! The best ham I have ever had, and very impressive! Another no-fail Alton Brown recipe!"
"As usual Alton Brown's creations are based on great science. This ham cooks to perfection. I make it with pineapple juice in lieu of the Burbon and, normally, skip the cookies. Thanks for taking the time to post this."
"Mmmm this is soo good!! We had this as part of Easter dinner and the crusty browned bits on the bottom and outside are the best parts...Yum! Alton Brown rocks!! :) Thanks for posting Sharlene!"
"We just finished eating this and it is absolute heaven. Perfection. I don't like ham cause it's salty, but this made it YUMMY! You can't tell what any single ingredient is so no one would EVER know it had ginger snaps! We had a couple problems: I didn't trim enough fat of the ham. The crust was wonderful, but it flavored the fat, not the meat. Actually first time I ever ate FAT off of anything though..mmmm not to sweet, not to tangy. Lesson learned, next time I'll trim the fat down to about 1/4 inch instead of just pulling off the skin. Not trimming enough fat caused most of the crust to slide down into the pan. At least I THINK that's why. Had 1/2 inch of "candy" at the bottom and not on the ham. Had to switch pans at the end cause the candy at the bottom was starting to burn a little. Although, it STILL had plenty of crust. Even with the thick layer of yummy fat. (*really,) DIDN'T have a "spritzer", (who WOULD?)for the bourbon, so I dribbled it all over the brown sugar, with the pastry brush this may have attributed to the slide. Next time I will let it sit a bit for the crust to harden before I put it back in No matter how you slice it, this is the best ham you'll ever eat! Tender, Flavorful, Not to sweet nor to tangy the seasonings married to create a perfectly balanced combination of yin and yang. "
"I made this for dinner quest. Boy was it a flop. 2 of us did this recipe together to make sure we did not mess up. We followed the directions and the ginger snaps came out goohey and gross. This was expensive to make and not worth the effort. I do not understand what went wrong."
"Yum! Outstanding flavor! I had a spiral cut ham - so it was VERY hard to get a good amount of the skin/fat off. Next time I'll be sure to get an uncut ham - This was so yummy - my hubby and I kept dipping our pcs. of ham in the "juice" left in the pan!!!"
"This is an awesome ham recipe. Delicious and tender. A hundred times better than Country Glazed Ham Co. "