Alton Brown is one of my favorite Food Network chefs and I learned how to cook watching him when I first started way back in 2011. Every now and then I like to feature a recipe of his on my site. His ham recipe is hands down the best ham recipe I’ve ever made and very easy to make. The episode this ham recipe is on is Good Eats episode called Ham I Am.
Alton Brown's City Ham recipe will be one of your new favorite recipes for ham. He uses gingersnaps, mustard, and brown sugar to create one fabulous crust!
In the episode, he says you can use a country ham or a city-style ham. He said he had got the recipe from his grandma and he was shocked that her recipe only had 4 ingredients. I don’t know about you Alton Brown, but I LOVE recipes with very little ingredients. Who would have thought gingersnaps would make a good crust for ham?
Now if you asked me what the difference was between all the different types of hams out there I couldn’t tell you but if you read the tips section I did mention what the difference was between a country ham and city ham. Preparing large size roasts like this isn’t one of my specialties on this blog, but I like cooking smaller types of meats.
What do I need to make City Ham?
1 city style (brined) ham, hock end* or 1 country style ham
¼ cup brown mustard
2 cups dark brown sugar
1-ounce bourbon (poured into a spritz bottle)
2 cups crushed ginger snap cookies
How to make City Ham?
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 counterclockwise. 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 from 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 paintbrush (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 ½ 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".
Tips for City Ham
Most basically, city hams are wet-cured, and country hams are dry-cured. Country hams are older, drier and saltier, while city hams have a milder, juicier consistency. If you've never had country ham, you might be surprised by its saltiness and flavor, and you may be unfamiliar with how it is best cooked and served. From ehow.com
How long do I cook a ham per pound? 18 to 20 minutes per pound. The ham is done when it reaches an internal temperature of 130 degrees.
What to serve with ham? Serve your ham with a side of cheesy hashbrown potatoes and vegetables of your choice.
Leftover Ham Recipes
Hot Ham and Cheese Party Rolls
Leftover Ham and Hashbrown Casserole
Alton Brown’s City Ham
- Prep Time: 15 min
- Cook Time: 6 hr
- Total Time: 6 hr 15 min
- Yield: 10 to 15 1x
Ingredients
1 city style (brined) ham, hock end* or 1 country style ham
¼ cup brown mustard
2 cups dark brown sugar
1-ounce bourbon (poured into a spritz bottle)
2 cups crushed ginger snap cookies
Instructions
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 counterclockwise. 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 from 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 paintbrush (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 ½ 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".
- Category: Medium
- Method: Oven
- Cuisine: American
Keywords: city ham
*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it.
Lorelei Sebranek says
I have had this recipe many times throughout the years but this time I'm making it with a fresh uncured non smoked ham due to an allergy in my new family. Wish me luck! Lol
★★★★★
Jenna says
Agreed 🙂
Maude Sutherland says
All of Chef Brown’s recipes are awesome!! This ham recipe is my favorite! It’s messy but delicious!!
★★★★★
Laura Travis says
My favorite ham recipe. My husband asks for it every year. I make it for Thanksgiving and also Easter. Thanks AB!
★★★★★
Cynthia Jones says
I fix this ham almost every Christmas holiday in my younger years! It was always a hit. The few times I made something else, Family pitched a fit. Each ingredient is very important as is, following the recipe, especially the ginger snap cookies. It makes the most glorious crust and your home will smell out of this world while it cooks! I use a bone in city ham. Just ask your Butcher, if your not sure. 12 lb ish.
I serve with sweet potato casserole, green bean casserole, chopped apple and lettuce salad with coleslaw dressing, corn casserole, dinner rolls and fresh brewed ice tea. I ask family to bring desserts. Ok I’m ready for the holidays!
★★★★★