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City Ham Recipe

City Ham

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (348)

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Average Rating:

Total Reviews: 348

Showing 281-290 of 348

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  • on April 06, 2005

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    dfsadsafdsfa

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  • on April 05, 2005

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    I made this recipe for Easter and everyone, including the little kids enjoyed it. The recipe was easy to follow, however, I did not put the ginger snaps on since another review said it would get mushy when served as leftovers. The leftovers tasted great in my lima bean soup.

    This recipe is ideal for cooks who may be trying their hand for the first time at making an Easter ham ( this was my first time. As I perfect my technique, I'm hoping to get the crust to be a tad bit firmer.

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  • on March 28, 2005

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    I tried this recipe for easter 05'and it was a big hit. I was worried about the mustard because some people in my family don't like it, but you really can't taste the mustard. the coating was crispy and brown and delious. You really should try it:-

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  • on March 28, 2005

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    I have been cooking the family dinners for years. I have always used old faithfull for my ham.(brown suger and pineapple glaze I was watching your show(as I always do and seen the ham I am episode, I was stuck with the thought of something differant yet so easy. I perpared the dinner and it was a true hit. I have two kids one is five and the other is 16 months old. My little one big into veggies and fruits, and a bit of chicken here and there. But I gave her a piece of the ham and she would touch anything else on her plate. It passed the "Stacie" test! We have a winner! So I would like to say thank you. Ohio mom

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  • on March 28, 2005

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    Historically, I don't try a recipe for the first time when having company. I took a chance and am I glad I did. It was deeeelicious and mine wasn't soggy the next day. I did it in two stages-cooked the four hour day before , stripped layer of rind/fat, painted with mustard followed by brown sugar then next day, patted on crumbs. Loved by all. My brother likes the bone for pea soup. It's his problem to get rid of the "sweet" taste. A new family favorite.

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  • on March 28, 2005

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    This is by far the best ham I have ever tasted! Lets just say it was "GOOD EATS"

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  • on March 28, 2005

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    Normally I purchase a precut ham with glazing/brown sugar already applied. Instead, I thought I would give this recipe a shot this Easter. Seemed simple enough to prepare from viewing GE. Whickety Whack...was I glad I did! There is nothing like this ham. It was so moist and the simple crust was absolutely magnificent. I never thought a ham could be so good. Thanks AB.

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  • on March 28, 2005

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    I made this ham for Easter - it was a huge hit!!!!! Will make it again.

    one suggestion - use a disposable pan or line your baking pan with heavy duty foil

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  • on March 28, 2005

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    My first ham. At the risk of speaking heresy, I made the recipe exactly as written (okay, okay, stop shouting. I cut in 1/4 hot Chinese mustard to punch up a feeble store brand dark mustard. Everyone went nuts over the ham, particularly the glaze. IGNORE POSTS RECOMMENDING OMISSION OF THE GINGER SNAP CRUMBS. This really makes the crust remarkable. Also, in the Dallas area I was just unable to find a real (natural juices ham, so I had to use a 10% "water added" model. If an inferior ham came out this tasty and moist, I can't wait to try a real ham next time.

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  • on March 28, 2005

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    This was my first time making a ham for Easter dinner, and it turned out fantastic! Instead of placing the ham on a towel (as Alton suggests, I used a metal rack that you'd use to hold a turkey. I got so many complements; the glaze was great!

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