|Has anyone made Alton's City Ham recipe?|
Has anyone made Alton's City Ham recipe?
Jun. 25th, 2011 @ 10:39 pm
It's the one where you twice cook it, after the first you trim off the fat and apply mustard, brown sugar, pulverized gingersnaps, and spritz it with bourbon? I've made it three or four times. The first time it came out absolutely perfect. The subsequent times I've had problems with the packed material sliding off the ham while baking, and I'm not sure why. I don't know if I'm packing too loose or too thick, or what. I believe the second time I spritzed too much bourbon and maybe made it too wet, I know I didn't over-spritz last week and it still slid.
|Date:||June 26th, 2011 06:05 am (UTC)|| |
I used to do a method fairly similar when I worked for a catering company 20 odd years ago. There was no gingersnaps or bourbon. You have to be careful with how much mustard otherwise things slide. You also shouldn't put too much brown sugar on since it will dissolve in the juices and aid in slippage.
I would recommend a stone ground mustard and dark brown sugar since you can get stronger flavors with less ingredient. My boss had me use Fancy French Crap (tm) since we had the budget and it was at a fancy East Coast museum. But I don't think it's necessary to go that far.
I have done the full shebang many times. It is dubbed The Ham (cue angelic chorus) by my friends.
The mustard needs to bot be a thick layer, but it needs to be thick mustard. Just enough to let the sugar grab on. I pack the sugar on rather tightly, but again, I don't do a very thick layer, then good spritz of bourbon, then the crushed snaps. I think the hardest thing is making sure the snapsa re crushed into a dust that will mix on top of the sugar.
I make it all the time. If you don't pull off as much of the fat as possible before you coat it in the goodies, the coating will slide off as the fat renders.
I've done it a number of times, but never with an actual city ham, it works awesome on a spiral sliced ham, though!
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