|Has anyone made Alton's City Ham recipe?|
Has anyone made Alton's City Ham recipe?
Jun. 25th, 2011 @ 10:39 pm
|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.
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