City Ham

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I made this ham for an early Easter dinner yesterday, and it's the third time I've made it. Delicious! I had a 10-pound, bone-in, shank-in half ham. It took a little less than 4 hours for the ham to reach 130 degrees, then exactly 1 hour to reach 140 degrees. I used an oven thermometer to check my oven temp. I used an old-fashioned, non-digital meat thermometer, so I couldn't leave it in the meat, but I checked it periodically. If you have that kind, be sure to test it first by submerging it in ice water to see if it's at 32 degrees. I followed the recipe to a T this time, with the exception of the bourbon spritz. Instead I used apple juice mixed with a little rum extract, which worked just fine. As other reviewers have noted, this is not the best recipe for leftovers, because the crust does get soggy, but you can just scrape it off. I saved the skin because I heard you can make cracklings or something like that from it. Anybody know how to do that?

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The easiest and best ham recipe you will ever find. Thank you Alton for sharing your Grandmother's recipe with us. Just follow the recipe exactly as written ande you will have no problems. As with the video, I placed an old dish towel underneath the ham and the cleanup was quick and easy. We made this for Thanksgiving dinner to go along with the turkey and this was by far the hit of the evening. This was the juciest ham I have ever made, there was not one dry piece anywhere on the ham. Even those who are not too fond of ham gobbled it up after hearing everyone else rave about the ham. When I told everyone this was an Alton Brown recipe, no one was suprised at why it was so good.

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I made this for Christmas, and am making it again for Easter. I will never make another ham- EVER! I didn't have Bourbon, but I did have Applejack brandy (bought for Alton's Apple Pie, and used in every pie crust recipe since then so I used that instead.

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Amazing!!! Recipe was perfect, I did not have bourbon so I just omitted it and it still was awesome. The crust is the perfect amount of savory and sweet. This will be my goto recipe. Can't wait to make it again.

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I make it for all family get togethers, I used a spiral cut ham. I have alot of people tell me its as good as honey baked thanks Alton

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My husband made this for Thanksgiving to go next to the turkey. It was sooooo good, he made it again for Christmas. There were two hams at Christmas dinner, in addition to turkey. Guess which one was almost gone by the end of the day? This time he also used a syringe to inject some of the juices and bourbon into the meat. We also put parchment in the bottom of the pan because it was such a nightmare to clean up the first time. It cleaned up like a breeze this time, and the ham was oh-so-good, everyone raved. The bone and bits of leftovers made a nice split pea soup later in the week. AWESOME!!!!

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Despite this recipe's lengthy prep time, it is most definitely worth the wait! My relatives have exclaimed over this ham's savory tenderness, robust flavor, and unique coating on each and every occasion on which it has been served. It is relatively simple to prepare and has become a traditional family meal, especially for Easter. Alton has done it again!

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Excellent with a hock or a butt. Simple to do but so good. I even eat it and I don't usually eat ham!

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Bless your Gma, Alton!!! My mom always made a mustard, brown sugar, pineapple glaze...it is ok, but I wanted to try this when I watched the episode. I just made this again for our belated holiday dinner and it came out fantastic!! I made this last year but was new to all this posting stuff...so thanks and I will be making this for all our holiday hams!!!!!

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The only way I will ever cook a ham! The second time was even better than the first.