Alton Brown's Ginger Snap Crust City Ham
Learn how to make Alton Brown's Ginger Snap Crust City Ham. Recipe by Alton Brown and instructions in my own words.
Servings 10 people
Ingredients
- 1 shank or butt portion bone-in ham
- ¼ cup brown or other type of mustard
- 2 cups dark or light brown sugar
- 2 cups crushed ginger snap cookies
- 1 oz bourbon or water
Instructions
- Preheat the oven to 250 degrees
- Place your ham onto a sheet pan or roasting pan.
- Using a pairing knife, score the ham in two different directions to form a diamond pattern on the ham. Don't go more than a 2 inches deep.
- Insert the probe of a thermometer into the center part of the ham without touching bone.
- Cover the ham with heavy duty foil, being careful not to move around the probe too much. Place the ham into the oven.
- Connect the probe to the base unit and set the alarm to go off at 130 degrees. It should take around 3-4 hours or so depending on the size and shape of your ham.
- When the ham reaches 130 degrees, remove from the oven. Raise the oven temperature to 350 degrees.
- Remove the foil from the ham. Keep the probe inside. Dry the ham with a paper towel.
- Using a brush apply a thick layer of mustard all over the ham.
- Then carefully pack the brown sugar onto the mustard.
- Add the crusted cookies. If they are not sticking well, spray with some water or what do what Alton did and spray on some bourbon.
- Return the ham to the oven, uncovered, and cook until the ham reaches 140 degrees.
- Remove the ham from the oven. Recover with foil and allow to rest for at least 15 mintues before carving.