City Ham

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We've prepared this ham for the last three years at our annual winter Solstice party, and a lot of our friends, who really know food, say it's the best ham they've ever eaten. You will have very messy hands when applying the brown sugar and ginger snap crumbs, so it's a good idea to have some help.

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OK, first I'll admit that I combined this recipe with the "Holiday Ham 101" recipe from Cook's Illustrated 11/07. In other words: I warmed the sealed ham in warm tap water 1.5 hrs then sliced it as Alton directed, then baked to a temperature of about 110 in an oven bag (shortened cooking time by about and hour and left it uber-moist. Then I took it out of bag, removed the rind and finished per AB's recipe. While I did dry it off prior to the mustard, the brown sugar/ginger snap crust slid off even before I got it back in the oven. It was amazingly tasty, but in a candy like blob at the bottom of the pan when it was done- very little still on the ham. The ham was moist beyond compare with little to no glaze. Next time, if ever, I'll stick to AB's recipe which may dry it out better and allow better adhesion of the crust.

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I made this for christmas eve dinner. It took aloooooooooong time to cook at 250 degrees but was well worth the wait. it was flakey and succulent.
I would definitely cook it again!

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The ham was great!!! My only suggestion is to line your roasting pan with foil. After the brown sugar and bourbon started cooking and running away from the ham it burned in the bottom of my $40 roasting pan and would not come off. So we enjoyed a great ham but now I have to buy a new pan....live and learn.

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I made this ham for the holidays!! It was very moist. It was a huge hit with my family. I think this ham recipe is going to be a yearly tradition!!

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i tried this recipe for christmas with friends and everyone loved it. it was so moist and tasty.

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I had to suspend disbelief when I saw the ginger snap ingredient, and would not reveal it to my boyfriend who has a loathing of ginger in general. However, with a great respect for Alton Brown, I perservered and followed the recipe exactly. The results? The best ham I have ever tasted, and my unsuspecting boyfriend concurred. Kudos!

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This is the best ham we've ever had! We make it not only for the holidays but several times throughout the year, it is that good.

After Christmas dinner, my sister who doesn't cook much asked for this recipe. Everyone loves it!

I use a food processor to crush the gingersnaps as they are a tough cookie to crush. I keep the crumbs in a freezer bag in the freezer to have access to them any time I want to make this ham.

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WONDERFUL!!!!

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This ham was the hit for Christmas dinner! It was super easy to make . I used a spiral ham. It came out so moist it was unbelievable. Thanks Alton!