City Ham

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I made this for a family celebration and followed the directions exactly - everybody went back for seconds, and comments renged from 'awesome' to 'unbelievable' to 'best ham I ever had' - and I used an off-brand shank on sale for 79 cents/pound! I will definitely make this again. And other family members have all asked for the recipe as well!

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The best reason to buy a ham is to give it the Alton Brown City Ham treatment. If you haven't tried this yet you are not getting the most flavor from your ham. And as others have noted, the leftovers are perhaps even better. Make some sandwiches and serve with The Barefoot Contessa's Cream of Tomato Soup (http://www.foodnetwork.com/recipes/ina-garten/cream-of-fresh-tomato-soup-recipe/index.html for an awesome fall lunch.

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We have been making this ham for almost a year. Have made it at least 5 times..and it turns out great every time! We slice the left overs with the meat slicer, freeze it in small portions and serve it with breakfast (on a whole wheat/double fiber english muffin, weight watcher cheese, fried egg and salsa. Talk about great, fast breakfasts! Thanks for the recipe Alton.

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I can't say I am a huge ham fan but I was hosting Easter this year so I turned to Food Network for some ham ideas. I made this and everyone LOVED it! My sister said it was the best ham she ever had and many people could not stop eating it. It was a little more time consuming than your average ham but I loved that you cut the skin and all the fat off and the coating was amazing. I will definitely only make this version whenever I make ham again. You certainly won't be disappointed.

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I am serving a belated Easter celebration this weekend with my family and plan to serve a ham. We already have purchased a 9.9 lb. hickory smoked, fully cooked, pre-sliced(spiral cut ham. It comes with a glaze packet, but I thought this topping may be better than any pre-packaged glaze. Any suggestions about how to proceed? Skip the "Heat oven to 250 ... pull away the diamonds of skin and any sheets of fat that come off with them" and proceed directly to "Heat oven to 350... Dab dry with paper towels, then brush on liberal coat of mustard"? Cook at 350 for 1 hour?

I know I can count on all you Food Network foodies!

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This was the best ham I've cooked. I found 1/2 the amount of both sugar and cookies was more than sufficient for creating a great crust (even on a ham large enough for 10. For those experiencing problems: For the cook who had the crust fall off "during the last hour," the last hour is when you put the crust on. Did you put it on the ham too early? Also, AB said to remove the out layer right before applying the mustard- so everything would stick. For the chef that was 3 hours late for dinner- the top of the recipe states a 6 hour cooking time. I found mine took about 5 hours. A quick tip- line the bottom of your pan with heavy tinfoil. This will help save on the clean up!

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I followed the steps for the crust/coating as wriiten, but, after patiently patting on as much of the brown sugar and crushed cookies, it all fell off during the last hour of cooking. Most of it was a gooey mess in the bottom of the pan. I tried to gently scrape some back onto the ham, but it didn't stick. That was alot of brown sugar and cookies to waste and with no flavor on the ham. Anyone else have this problem? I would like to find out what it was that went wrong. As of now, I would not do it again, nor would I recommend it to friends.

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This is a brilliant recipe from an excellent chef. From my point of view, pretty hard to mess up - follow it exact and use 1/2 of a normal ham (shank side is always the easist to carve and least amount of fat

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Made this for easter dinner...great stuff!!! Thanks for another excellent recipe Alton.

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I attempted this recipe for Easter and it was a disaster. If there was a little more guidance as to how many min per lb maybe it would've been good. But, cooking it at 250 takes forever and I had no idea when the thing would be ready I kept pushing dinner back and finally ate 3 hrs later than intended.