S
[h=1] City Ham [/h]
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
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 utilityknife set to the smallest blade setting, score the ham from bottom to top,spiraling clockwise as you cut. (If you are using a paring knife, be careful to only cut through the skin and firstfew layers of fat). Rotate the ham after each cut so that the scores are nomore than 2-inches across. Once you_ve made it all the way around, move theknife to the other hand and repeat, spiraling counter clockwise. The aim is tocreate a diamond pattern all over the ham. (Don_t worry too much aboutprecision here.)
Tent the ham with heavy duty foil, insert a thermometer, andcook for 3 to 4 hours or until the internal temperature at the deepest part ofthe meat registers 130 degrees F.
Remove and use tongs to pull away the diamonds of skin andany 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 ofmustard, using either a basting brush or a clean paint brush (clean as innever-touched paint). Sprinkle on brown sugar, packing loosely as you go untilthe ham is coated. Spritz this layer lightly with bourbon, then loosely pack onas much of the crushed cookies as you can.
Insert the thermometer (don’t use the old hole) and returnto the oven (uncovered). Cook until interior temperature reaches 140 degrees F,approximately 1 hour.
Let the roast rest for 1/2 hour before carving.
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
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 utilityknife set to the smallest blade setting, score the ham from bottom to top,spiraling clockwise as you cut. (If you are using a paring knife, be careful to only cut through the skin and firstfew layers of fat). Rotate the ham after each cut so that the scores are nomore than 2-inches across. Once you_ve made it all the way around, move theknife to the other hand and repeat, spiraling counter clockwise. The aim is tocreate a diamond pattern all over the ham. (Don_t worry too much aboutprecision here.)
Tent the ham with heavy duty foil, insert a thermometer, andcook for 3 to 4 hours or until the internal temperature at the deepest part ofthe meat registers 130 degrees F.
Remove and use tongs to pull away the diamonds of skin andany 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 ofmustard, using either a basting brush or a clean paint brush (clean as innever-touched paint). Sprinkle on brown sugar, packing loosely as you go untilthe ham is coated. Spritz this layer lightly with bourbon, then loosely pack onas much of the crushed cookies as you can.
Insert the thermometer (don’t use the old hole) and returnto the oven (uncovered). Cook until interior temperature reaches 140 degrees F,approximately 1 hour.
Let the roast rest for 1/2 hour before carving.
