Ingredients
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7 - 8
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1/4
-
2
-
1
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Alton Brown’s City Ham, 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., I have a 9.5 lb. Spiral sliced ham, hickory smoked. Can it be used for this recipe?, I’m forced to make this twice a year for 5 years now. I keep everything the same except use honey mustard. I borrow from the Country Ham recipe and cook the ham in a pool of Dr. Pepper that I constantly pour over the ham every 30 minutes for the first 3-4 hours @ 250, then discard it when I add the glaze.
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Steps
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1
Done
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Heat Oven to 250 Degrees F. |
|
2
Done
|
Remove Ham from Bag, Rinse and Drain Thoroughly. |
|
3
Done
|
Place Ham, Cut Side Down, in a Roasting Pan. |
|
4
Done
|
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. |
|
5
Done
|
If You Are Using a Paring Knife, Be Careful to Only Cut Through the Skin and First Few Layers of Fat. |
|
6
Done
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Rotate the Ham After Each Cut So That the Scores Are No More Than 2-Inches Across. |
|
7
Done
|
Once You Have Made It All the Way Around, Move the Knife to the Other Hand and Repeat, Spiraling Counter Clockwise. |
|
8
Done
|
the Aim Is to Create a Diamond Pattern All Over the Ham. |
|
9
Done
|
Don't Worry Too Much About Precision Here. Tent the Ham With Heave 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. |
|
10
Done
|
Remove and Use Tongs to Pull Away the Diamonds of Skin and Any Sheets of Fat That Come Off With Them. |
