Prickly P asked:
I’d like to try this for thanksgiving…. anyone have a really good recipe and tips on preparing the ham? (i.e. scoring, selecting a ham, etc.) also, how much can I expect to pay for the ham? I am cooking for 6 people, what size should I get? Thanks!
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I’d like to try this for thanksgiving…. anyone have a really good recipe and tips on preparing the ham? (i.e. scoring, selecting a ham, etc.) also, how much can I expect to pay for the ham? I am cooking for 6 people, what size should I get? Thanks!
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Kansieo.com
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You have to cook the ham for four hours, then you pour maple syrup over it for about another hour and sprinkle brown sugar over it after it cools for 10 mins.
Comment by StarBuck — November 28, 2009 @ 6:56 pm
thanksgiving recipes
If you’re lazy, go to Costco and buy a spiral cut ham. It even comes with a little packet of glaze.
We had one for (Canadian) Thanksgiving a couple weeks ago and it was great.
Comment by capjones — November 30, 2009 @ 9:06 am
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It may be easier to buy a preglazed ham seems you will be paying almost as much for a plain ham. A 14 pound ham would be plenty and run you about 45 dollars pre glazed and about 30 dollars plain. If you decide to cook it plain, whisk about 1/2 cup honey, 2 tbls lemon juice, 1/2 cup brown sugar and 1/4 cup granulated sugar, and 1/.4 water. whisk real good and Bake the ham sealed real tight with tin foil, then about half hour till hams done pour your glaze on and remove the foil and urn the heat up about 25 degrees. Refer to your hams instructions on cooking. And pre cooked Ham cooks faster.
Comment by NEWYORK — December 2, 2009 @ 10:50 am
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I tried this recipe last year for Christmas and everyone liked it (honest not bragging). Crust was really tasty. During the first cooking process I cooked it in Dr Pepper (borrowed the idea from Brown’s Country Ham)We have a couple of alcoholics in the family so I skipped the bourbon. I dolloped on the mustard with a rubber spatula and that worked well enough. I can’t remember what I paid but I it was less than $20 (I paid for it on a studen’t budget) and fed about 6 and we had leftovers.
City Ham Recipe courtesy Alton Brown
See this recipe on air Wednesday Nov. 08 at 11:00 PM ET/PT.
Show: Good Eats
Episode: Ham I Am
1 city style (brined) ham, hock end*
1/4 cup brown mustard
2 cups dark brown sugar
1-ounce bourbon (poured into a spritz bottle)
2 cups crushed ginger snap cookies
Heat oven to 250 degrees F.
Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. 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’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’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’t worry too much about precision here.)
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 degrees F.
Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them.
Heat oven to 350 degrees F.
Dab 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). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can.
Insert the thermometer (don’t use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour.
Let the roast rest for 1/2 hour before carving.
*Cook’s note: A city ham is basically any brined ham that’s packed in a plastic bag, held in a refrigerated case and marked ready to cook, partially cooked or ready to serve. Better city hams are also labeled ham in natural juices.
Comment by suzan q — December 5, 2009 @ 3:12 am
Create a video blog…instantly.
When you select your recipe from the suggestions, add a bit of nutmeg to the ham as well. I worked at a deli for 10 years, and that was a secret ingredient in our honey baked hams.
Comment by computer chick — December 5, 2009 @ 2:50 pm