City Ham

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Yum. Yum. Yum. The mustard and the crunch of the cookies make for a great ham topping.

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LOVE this recipe. For those who are mindful of their meat sources, and are looking for “Clean Protein,” my family gets all of our meat and beef from a 100% grass-fed beef source. The farm also has pastured poultry, lamb, and pastured pork. You can order their pastured meats online at Pasture Prime Family Farm. Keep posting these amazing recipes Food Network!

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I can't say I'm a fan of Alton's aunt's secret ham rub (hence 4 stars instead of 5 but the technique is what really makes this work: long, slow cook followed by a bump in heat to firm up whatever glaze you use. It results in a superior, juicy, and exceptionally tender piece of meat.

As for the rub, I found it neither tasty nor texturally appealing. It came out a bit like glue rather than the crust that I imagined it would. No matter; the meat was still juicy and tender. Likewise when I used my own traditional glaze instead (more of your standard cherry and pineapple variety, using the technique resulted in moist and tender ham.

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Love this! I never even get to the ginger snap cookies and it always comes out delicious. I use this recipe every time now. The initial cook time always seems to take longer since my hams are usually pretty large (8+ pounds. Occasionally, I have to turn the oven up to 300 for the last hour to get the temp up.

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I used an 11 lb shank portion, and it took 5 hrs to reach 130 degrees in the center, then another hr at 350 with the crust applied - so about 6 hrs total. Be sure you have a thermometer handy since 3-4 hrs may not be enough initial cook time.

I'd been smart - I thought! - and lined the pan with 2 layers of heavy-duty foil and then parchment. I also used the dishtowel Alton mentions, which did a great job of keeping the cut ham surface moist.

But the glaze somehow got all up under the foil and ended up a nasty, black, crusty mess. Fortunately, it wasn't an expensive pan, so I tossed it. If I make this recipe again, I'm going to buy a disposable foil pan to set inside my roasting pan.

The end result was a really tender, juicy ham - not the best I've ever made or tried, but very good. I think this recipe would lend itself well to changing up condiments, using preserves, sauces, different flavor cookie crumbs, etc. The method is the key here, not necessarily the ginger snaps.

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One of the best recipes ever. It has become an Easter family tradition in our house that I will pass on to my daughter. Thanks Mr. Brown!

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This is a great recipe. So tender and flavorful. I always get rave reviews over it. So tender and juicy. I make it exactly according to the directions. Use homemade Ginger snap cookies. Yum.

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I loved this recipe. It was just the perfect amount of sweetness not over take the smoky flavor of the ham.

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Best Ham ever! We've eaten a lot of ham over the years (and my hubby and are are OLD! This one is IT. Served at a Christmas Day dinner for 14 people. All raved. I followed the recipe exactly (except for mixing creole and dijon for the mustard layer and despite being worried it wouldn't reach the first temp of 130 degrees in time to make my schedule, it did. I will trust AB, I swear, from now on. If you think the ham is heating too fast reposition the probe. You might have touched bone. Excellent recipe!

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I tried this recipe out for the first time last weekend.
So one thing to note. I baked my ham at 250 for 3 hours and then checked the temp. After only 3 hours, the temp was already 157 inside. At this point I hadnt even crusted it yet, so it still had an hour to go. I put the crust on and continued at 250 for another hour rather than raising the temp to 350. I was very worried about the ham being too dry, but after letting it rest for 30 minutes, I cut the first slice and it was perfect.
The crust was very crumbly, but the flavor was fantastic. I have a friend, who absolutely hates Alton Brown and says that his recipes are never any good. Well he spontaneously told me that this is hands down the best ham he had ever eaten and then I told him its Alton Brown's recipe. He asked me to write it down for him so that he doesnt have to swallow his pride and go online to find it, but can instead pretend its my recipe.