Good Eats City Ham
Very labor intensive for a ham, but very worth it. I use a shank ham, very good ham cut.
Very labor intensive for a ham, but very worth it. I use a shank ham, very good ham cut.
- Carbohydrate 52.8681253333333 g
- Cholesterol 0.569333333333333 mg
- Fat 3.904768 g
- Fiber 0.904026677703857 g
- Protein 2.19736533333333 g
- Saturated Fat 0.919268 g
- Serving Size 1 1 Serving (62g)
- Sodium 209.524 mg
- Sugar 51.9640986556295 g
- Trans Fat 0.262192000000001 g
- Calories 250 calories
Step-by-step
- Heat oven to 250F.
- 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 have 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 130F.
- Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them.
- Heat oven to 350F.
- 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 140F, approximately 1 hour.
- Let the roast rest for 1/2 hour before carving.
My City Ham Triumph: A Labor of Love (and Deliciousness!)
Let me tell you, friends, about my recent culinary adventure. I decided to tackle a city ham – something I'd always admired from afar but never quite had the courage to attempt. The recipes always looked so involved, so intimidating, filled with steps and instructions that seemed to stretch on forever. But the pictures! Those glistening, perfectly browned hams, promising juicy, flavorful meat beneath a crunchy, sweet crust... well, they won me over. This wasn't just cooking; this was a challenge, a test of my patience, and, let's be honest, a chance to impress my family with something truly special. And I'm happy to report, it was a resounding success!
The preparation was indeed intense. Scoring the ham alone felt like a delicate surgery – carefully slicing through the skin and fat in a precise spiral pattern. I'm not naturally a detail-oriented person (let’s just say my color-coded calendar system is more aspirational than actual), so maintaining my focus was crucial. But as I worked, slowly creating that beautiful diamond pattern, a sense of satisfaction started to build. It wasn't just about the final product; it was about the process, the quiet ritual of preparing this special meal. It felt almost meditative, like creating something truly beautiful from humble ingredients. The aromas that filled my kitchen throughout the long cooking process were heavenly: a blend of smoky ham, sweet brown sugar, and the subtle spice of mustard.
But the hard work was absolutely worth it. The final result was a masterpiece – a perfectly cooked ham with a deeply caramelized crust and an incredibly juicy and flavorful interior. The crushed ginger snaps added a delightful crunch and a hint of warmth that complemented the ham perfectly. Every bite was a testament to the time and effort invested in the process, a flavor explosion that transcended the ordinary. Sharing it with my family, watching their faces light up with each bite, made all the work feel utterly worthwhile.
This ham wasn't just food; it was a story. A story of patience, perseverance, and the rewarding experience of transforming simple ingredients into something extraordinary. It's a recipe I'll cherish, not just for the delicious results but also for the memories created along the way. It's a reminder that sometimes the most rewarding things in life require a little extra effort, a little extra time, and a whole lot of love – and trust me, this ham was cooked with plenty of love!
Ingredients I Used:
- 1 brined ham (hock end)
- 2 cups dark brown sugar
- 1/4 cup brown mustard
- 2 cups crushed ginger snap cookies
This is a recipe for those willing to invest the time and effort. It's not a quick weeknight meal; it's a statement piece, a special occasion dish. But if you’re up for the challenge, the reward is a culinary experience you won't soon forget.
