City Ham

A glazed holiday ham coated in a sweet-spicy gingersnap and brown sugar crust.

Ingredients

• 1 (7 to 10 pound) bone-in city (brine-cured) ham
• 1/4 cup spicy brown mustard
• 1 cup packed dark brown sugar
• 1 cup crushed gingersnap cookies (about 16)
• 1/2 cup dry white wine or ginger ale

Directions

1. Heat the oven to 250 degrees F and line a roasting pan with foil.
2. Score the ham’s surface in a diamond pattern and set it cut-side down on a rack in the pan.
3. Bake until the internal temperature reaches 130 degrees F, about 2 hours.

Raise the oven to 350 degrees F.

1. Brush the ham all over with the mustard, then press on a paste made from the brown sugar and crushed gingersnaps.
2. Pour the wine into the bottom of the pan and return the ham to the oven.
3. Bake until the glaze is set and the internal temperature reaches 140 degrees F, about 20 to 30 minutes.
4. Rest 15 minutes before carving.

Notes

Alton Brown’s City Ham; crushed gingersnaps make an unexpected, crackly glaze.