{"id":406,"date":"2001-09-09T00:00:00","date_gmt":"2001-09-09T00:00:00","guid":{"rendered":""},"modified":"2024-11-18T14:18:47","modified_gmt":"2024-11-18T20:18:47","slug":"406","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/406","title":{"rendered":"Baked Ham &#8211; Alton Brown"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>1 city style (brined) ham, hock end (* see note)<\/li>\n\n\n\n<li>\u00bc C brown mustard<\/li>\n\n\n\n<li>2 C dark brown sugar<\/li>\n\n\n\n<li>1 OZ bourbon (poured into a spritz bottle)<\/li>\n\n\n\n<li>2 C crushed ginger snap cookies<\/li>\n<\/ul>\n\n\n\n<p><strong>Oven:<\/strong> 250\u00b0 F<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Remove ham from the bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan.<\/li>\n\n\n\n<li>Using a small paring knife, or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut (if you&#8217;re using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you&#8217;ve made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham (don&#8217;t worry too much about precision here).<\/li>\n\n\n\n<li>Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130\u00b0 F.<\/li>\n\n\n\n<li>Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them.<\/li>\n<\/ol>\n\n\n\n<p><strong>Oven:<\/strong> 350\u00b0 F<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Dab the ham dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint).<\/li>\n\n\n\n<li>Sprinkle on the brown sugar, packing loosely as you go until the ham is coated.\u00a0<\/li>\n\n\n\n<li>Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can.<\/li>\n\n\n\n<li>Insert the thermometer (don&#8217;t use the old hole) and return to the oven uncovered.\u00a0<\/li>\n\n\n\n<li>Cook until interior temperature reaches 140\u00b0 F &#8211; approximately 1 hour.<\/li>\n\n\n\n<li>Let the roast rest for \u00bd hour before carving.<\/li>\n<\/ol>\n\n\n\n<p><b>* <u>NOTE:<\/u><\/b> A city ham is basically any brined ham that&#8217;s packed in a plastic bag, held in a refrigerated case and marked &#8220;ready to cook&#8221;, &#8220;partially cooked&#8221; or &#8220;ready to serve&#8221;.&nbsp; Better city hams are also labeled &#8220;ham in natural juices&#8221;.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Oven: 250\u00b0 F Oven: 350\u00b0 F * NOTE: A city ham is basically any brined ham that&#8217;s packed in a plastic bag, held in a refrigerated case and marked &#8220;ready to cook&#8221;, &#8220;partially cooked&#8221; or &#8220;ready to serve&#8221;.&nbsp; Better city hams are also labeled &#8220;ham in natural juices&#8221;.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-406","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/406","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=406"}],"version-history":[{"count":2,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/406\/revisions"}],"predecessor-version":[{"id":2558,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/406\/revisions\/2558"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=406"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=406"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=406"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}