Baked Ham
Filed under
Pork
Alton Brown's gingersnap-crusted ham.
Ingredients
- 1 Ham, in natural juices, shank end
- 1/4 cup Mustard, brown
- 2 cup Dark brown sugar
- 1 oz Bourbon whiskey, poured into a spritz bottle
- 2 cup Gingersnap cookies, crushed
Directions
- Heat the oven to 250 degrees F.
- Remove the ham from the bag, rinse and drain thoroughly. Place cut side down in a roasting pan. With a small paring knife, score the ham from bottom to top, spiraling clockwise, cutting only through the skin and first few layers of fat. Rotate the ham after each cut so the scores are no more than 2 inches apart. Then repeat spiraling counterclockwise to make a diamond pattern.
- Tent with heavy-duty foil, insert a thermometer, and cook 3 to 4 hours, until the deepest part of the meat reads 130 degrees F.
- Use tongs to pull away the diamonds of skin and any sheets of fat that come off with them. Heat the oven to 350 degrees F.
- Dab dry with paper towels and brush on a liberal coat of mustard. Sprinkle on the brown sugar, packing loosely until coated. Spritz lightly with bourbon, then pack on as much of the crushed cookies as you can.
- Insert the thermometer in a new spot and return to the oven uncovered. Cook until the interior reaches 140 degrees F, about 1 hour. Rest 30 minutes before carving.