Preparing a ham??
City Ham
1 city style brined ham hock end (in plastic marked ready to cook)
1/4 cup brown mustard
2 cups dark brown sugar (darker the better)
2 ounces bourbon (spray bottle)
2 cups gingersnap cookies
Heat oven 250f. Remove ham from bag, rinse, drain. Place ham cut side down on a roasting pan. Using a clean box kinfe set at the lowest setting score the ham from bottom to top spiraling clockwise as you cut. Make score lines no more than an inch and a half apart. Once you get all the way around, change hands with the blade and repeat spiraling counter-clockwise to complete diamond patterns. Wrap heavy duty foil around the ham, insert a thermometer and cook for three or four hours or until the internal temperature reaches 130f. Remove foil and use tongs to remove outer skin (the diamonds) and any fat. Heat oven to 350f. Dry ham with paper towels, then brush on a liberal amount of brown mustard. Sprinkle on and loosely pack on the brown sugar. Spray this layer with the bourbon then loosely pack on as much of the crushed gingersnaps as you can. Insert the thermometer (new hole) and return to the oven uncovered. Cook until you get an internal temperature of 140 degrees, approximately 1 hour. Pull it out and let rest at least a half hour before carving
City Ham
1 city style brined ham hock end (in plastic marked ready to cook)
1/4 cup brown mustard
2 cups dark brown sugar (darker the better)
2 ounces bourbon (spray bottle)
2 cups gingersnap cookies
Heat oven 250f. Remove ham from bag, rinse, drain. Place ham cut side down on a roasting pan. Using a clean box kinfe set at the lowest setting score the ham from bottom to top spiraling clockwise as you cut. Make score lines no more than an inch and a half apart. Once you get all the way around, change hands with the blade and repeat spiraling counter-clockwise to complete diamond patterns. Wrap heavy duty foil around the ham, insert a thermometer and cook for three or four hours or until the internal temperature reaches 130f. Remove foil and use tongs to remove outer skin (the diamonds) and any fat. Heat oven to 350f. Dry ham with paper towels, then brush on a liberal amount of brown mustard. Sprinkle on and loosely pack on the brown sugar. Spray this layer with the bourbon then loosely pack on as much of the crushed gingersnaps as you can. Insert the thermometer (new hole) and return to the oven uncovered. Cook until you get an internal temperature of 140 degrees, approximately 1 hour. Pull it out and let rest at least a half hour before carving