City Ham Recipes

ALTON BROWN'S CITY HAM

Steps:

• 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 are 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 have 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 heave 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 point 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. NOTE: A small empty spray bottle from the drug store is perfect.
• 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.

SLOW-BAKED 'CITY' HAM

Steps:

• Heat the oven to 275°F. Put the ham in a roasting pan or a big cast-iron skillet. Cover it loosely with foil and heat it for 7-1/2 to 8 hours. Let the ham rest for at least 20 minutes. Before carving, remove the fat and rind from the surface of the ham, if you like. Serve with biscuits and mustard or your favorite chutney.

HOME-CURED HOLIDAY HAM

Steps:

• Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham.
• Bring 2 quarts of water to a boil and pour over the brine ingredients; whisk to dissolve. Pour in 1 gallon fresh cold water to cool down the mixture.
• Score the skin side of the pork roast with a sharp knife. Cut into the fat beneath the skin but not into the meat. Score about 1 inch apart, then score in the opposite direction to get the classic diamond-shaped pattern.
• Lower scored roast into the cooled brine, skin side up. Use a plate to weigh down the roast so that it cures fully submerged in the liquid. Refrigerate for 1 day for every 2 pounds of pork (for a 7 pound roast, cure for at least 2 1/2 days). Turn the roast over halfway through the brining process.
• Remove roast from brining liquid. Discard the brining liquid and transfer the roast back to the brining container. Cover the roast with fresh cold water to rinse off some of the salt. Depending on how salty you want your ham, you can soak it for just a few minutes or overnight. Remove roast from the water and blot dry with paper towels.
• Preheat oven to 325 degrees F. Add a cup of water to a roasting pan with 2 whole star anise. Place roast on a rack in the roasting pan.
• Roast until ham reaches an internal temperature of 130 to 135 degrees F, about 2 hours. Ham will not be fully cooked at this point. If water has nearly evaporated, add a splash more. Increase oven temperature to 425 degrees F. Continue to roast until skin is browned and crispy and ham reaches an internal temperature of 145 to 150 degrees F.
• To make the optional glaze, mix the mustard, maple syrup, cayenne pepper, and salt together in a bowl. Brush glaze on the ham at this point, not before. Return roast to oven for about 5 minutes to crisp it even further.

SUPER EASY BAKED HAM

Steps:

• Preheat oven to 350F and make sure the racks are all the way on the bottom so there is plenty of room for the ham.
• Bring ham in packaging to sink and have a pan big enough to hold it nearby. I find a 9"x13" baking pan works great. Make sure your pan is at least an inch deep.
• Take ham out of wrapper and rinse it with cool water if you think it feels icky. Then find the plastic doohickey on the large cut end and remove it. At this point you can trim off some of the fat if you would like. I usually don't, as most of it renders out into the pan or is very easy to cut around.
• Place ham in pan with large cut side down.
• Stab with the business end of a probe style thermometer. This is the kind which has a long metal skewer on one end (the business end), a long cable, and a box which has all the controls and readouts. Make sure the probe goes through a large area of meat, not fat, and doesn't hit one of the bones down the center of the ham. Set your thermometer to alert you when the ham reaches 140°F.
• When your oven has reached 350F, put the ham in (be careful, it's heavy).
• Wait until the thermometer alerts you. Then remove the ham from the oven (remember, it's heavy and now it's really hot, too). Remove the probe, and either start slicing or put on a pretty platter and let your family/guests ooh and ahh. :).
• NOTE: The skin gets very black and crispy. Do not panic, the meat is juicy, I promise. Simply cut the skin off where it is really crispy and get to the meat underneath.
• ALSO: If you do not have a probe style meat thermometer, or need an idea of timing for preparing the rest of your meal, an already cooked (city) ham will reheat to 140F in approximately 15 minutes per pound. So a 12 pound ham will take 3 hours. Ish.
• And FINALLY: I like to carve off the leftovers and separate into 1 pound amounts. I then put these into labeled quart sized freezer bags and freeze for casseroles, pasta, or beans another night. The bone can be put into a labeled gallon sized freezer bag, and then thawed for yummy beans another night.

HOW TO COOK HAM

Steps:

• If you're cooking a prepared ham, the most commonly eaten ham, you'll need to order it three or four weeks before your meal, unless you decide to buy from your butcher or supermarket. Hams that you can order directly from a smokehouse will generally have been cured with more care and will have a deeper, smokier flavor.You'll need a heavy roasting pan or two throwaway foil ones, stacked to withstand the ham's weight. You may also want a rack, an oven-safe digital thermometer, and a pastry or paint brush to apply a glaze. A sharp chef's knife is key to carving success.Determining how big a ham to buy is by no means a precise science. Appetites vary, and people will eat less at a buffet than at a dinner table. But we generally figure between ¾ to 1 pound of bone-in ham per person, and perhaps half that of boneless ham. Country ham has beautiful flavor, but people will eat very little of it because of its intensity and saltiness.
• This is the classic ham of holiday spreads, pink-hued on the interior, crusty and often sweet outside. It is easy to buy and fairly simple to prepare, and rewards the effort with a stunning centerpiece for any festive meal or gathering.A prepared ham, also known as a city ham, is wet-cured, which is to say it has been submerged in or injected with a curing solution of sugar and salt, along with sodium nitrate, nitrites and other seasonings. It's often smoked after it has been cured. This is the ham you'll most often find at the supermarket. Indeed, it's the big, juicy hunk of meat many of us know best as ham.These hams are sold bone-in and boneless. Boneless hams are incredibly easy to carve, but we believe that bone-in hams are generally more flavorful. (And ham bones are terrific starters for soups; here's a recipe.) You can buy a whole ham, which is pretty much most of the leg above the foot. It is a lot of meat. Or you can buy a half ham, from either the top of the leg or the bottom. The top of a ham is the butt end - wide and rounded. The bottom is the shank end - wide at one end, and tapered at the other. Ham steaks are often taken from the very center of the ham.You'll find both butt and shank ends at the supermarket, and both cuts are fairly simple to prepare. They will easily serve a crowd and will provide leftovers for days after. These hams should be carved in the kitchen and served as slices on a platter.Spiral-sliced hams are placed in a slicing machine that spins the ham around a blade to create thin slices of meat all the way down to the bone. They're pretty good hams, and are extremely convenient for large gatherings and particularly for buffets, when guests must serve themselves.A supermarket ham can be a delicious ham, just as a supermarket steak can be a delicious steak. But it is worth examining the label to see its origins and, in particular, to learn how much water has been added to its weight. Finding a ham online, where smokehouses now congregate to sell their wares, is another option. A few years ago, Julia Moskin walked The Times through the process of choosing a ham.Whether at a butcher or a supermarket, pay close attention to the packaging. The label may tell you that the meat comes with "natural juices" or "water." "Ham with natural juices" means the meat has picked up weight during the curing process, as the salt brings water into the flesh. "Ham with water added" has probably been injected with brine; it has more water in it than a ham with natural juices. That is your standard supermarket ham. The companies that sell spiral-sliced hams generally spiral-slice "ham with natural juices." Ready-to-eat hams constitute the majority of hams you'll generally find in the supermarket, save the fresh ones. They will be marked as such on their labels. They need no time in the oven to be served, although they taste better with a little preparation. Ready-to-cook hams have only been partially cooked, and must be heated through to an internal temperature of 155 degrees or so before serving. Whether ready-to-eat or ready-to-cook, you have a couple of choices when preparing this type of ham.You could make a glaze for the exterior of the meat, which helps both create a crust for it and to add a sweet flavor to counteract the saltiness of the meat. And if it's not a spiral-sliced ham, you could score the ham, opening its skin to the heat of the oven, allowing some fat to render and some of the glaze to penetrate the ham. The New York Times supports the application of whole cloves to each diamond in the scoring pattern of a ham, but it is not a requirement. (Our scoring and glazing chapter has everything you need to know for both methods.) Here is an excellent recipe for glazed holiday ham, with a sweet, slightly fiery and herbaceous crust.
• A fresh ham takes a little more time and effort to prepare than a cured or smoked one. It requires starting with an uncooked and often quite large haunch of meat. But cooking one results in a delicious range of flavors and textures, from well-done white meat to beautiful pink for the medium-rare crowd, along with crispy fat and dark-meat bits from the shank. A fresh ham is just that: a primal cut of pork from the rear leg of the animal. You can buy a whole fresh ham, a butt or a shank, with the bone in or boneless. We recommend bone-in ham for its depth of flavor. Because it is not cured or otherwise prepared, it does not come spiral-cut; you'll be left to carve it on your own. (We'll show you how.) To buy a fresh ham, simply ask your butcher. Extra points if the ham comes from a pig that was allowed to graze free from a pen and was not administered growth hormones. It will be fattier and more flavorful.You've bought your fresh ham. You could brine it if you like, just as you might a turkey or a chicken, then cook it in a day or so. To prepare the ham for cooking, you'll want to score the skin down to the flesh of the ham, and season the whole thing well with salt and pepper, taking care to get the seasoning well down into the cracks of the skin. If you decide to apply a glaze, wait until after the meat has been in the oven for 20 minutes or so, and then reapply every hour until the meat is done. (All you need to know about both methods is in our scoring and glazing chapter.) Here's a delicious recipe for fresh ham with a maple-balsamic glaze.Size of Ham Cooking Time at 325 DegreesBone-in whole ham12 to 16 pounds22 to 26 minutes per poundBoneless whole ham10 to 14 pounds24 to 28 minutes per poundBone-in half ham5 to 8 pounds35 to 40 minutes per pound
• A ham is delicious simply seasoned with salt and pepper, but scoring and glazing will ensure crackly skin and more complex flavor for both prepared and fresh hams. It's an easy way to get a ham ready for a party.Scoring a ham looks impressive, but it also allows the fat of the cut to render more easily, and allows the glaze to reach the surface of the meat. 1. Using a sharp knife, make parallel cuts across the surface of the ham, about a 1/4 inch deep, 1 inch apart, then repeat in the opposite direction to create a diamond pattern. 2. If you'd like, insert a clove in each diamond for a fancy look and a punch of extra flavor. 3. Use a pastry brush to apply glaze to the ham, allowing it to get into the cuts made by the scoring, and repeat a few times after the ham goes into the oven. Start with a base of a ½ cup of brown sugar, combined with a few tablespoons of honey, a tablespoon of good mustard and a splash of pineapple juice, then reduce it over low heat on the stove. (Or experiment: brown sugar and soy, say; or maple and mustard.) Use a pastry or paint brush to apply glaze to the ham during the final 45 minutes of cooking it, so it seizes to the meat but does not burn.
• Country ham is as much an ingredient as a centerpiece: a salt-cured, air-dried (and sometimes smoked) haunch that can be sliced, pan-fried, baked or simmered. It is similar to prosciutto, and pairs beautifully with biscuits or on sandwiches, or sliced and fried and served with grits. A country ham is dry-cured, which is to say it is rubbed with salt, sugar and other spices, then allowed to hang for many months, losing moisture and acquiring flavor. A country ham is often smoked in advance of hanging. It is dense and very salty, an American version of Italian prosciutto or Spanish serrano or Iberico ham. Many smokehouses offer their wares online now, which is your best bet when purchasing a whole country ham. (And remember: this whole ham will last you a long time.) Vacuum-packed slices are often found in Southern supermarkets.In some ways, this is the easiest of hams to prepare. There is no scoring and glazing needed. In fact, the curing and smoking process has done nearly all the work for you.First, just stare at it for a while. Does it look a little moldy, a little covered with dust? That's totally normal! Just wipe it off with a damp towel, then slice off some skin and then some meat and taste it. Salty! Wouldn't that be great on a fresh biscuit? Do that, or soak the thing in water for 12-24 hours, changing the water three or four times, then cook in more water, at a lively simmer, for 20 minutes a pound. Take it out, dry it off, apply a glaze to it if you'd like and roast at 400 degrees for 15 or 20 minutes. Doing this adds moisture back to the ham, removing some of its chewiness. Carve it into very thin slices. (Our carving chapter has everything you need to know for that.)
• Carving a ham looks like a tricky business. It is not. Make sure you have a sharp carving knife, and a suitable platter and condiments with which to serve the meat will make your meal that much more elegant.1. Cut one or two slices from the thinner side of the ham, parallel to the shank bone, in order to create a flat, steady base for carving on a cutting board.2. Turn the ham so that it is resting on its base. Use a carving fork to hold the ham firmly, and make vertical slices into it, perpendicular to the bone, starting from the narrow, shank end, and moving toward the wider end.3. Cut along the bone to release the slices and serve. Cut only as much as you need, as the leftovers will stay moist longer if left on the bone.1. Trim the outer fat from the portion of the ham you want to carve. 2. Cut a piece off the bottom of the ham parallel to the bone to create a flat surface, and rest the ham on that side. 3. Use a carving fork to hold the ham firmly, and make very thin vertical slices into it, perpendicular to the bone, starting from the narrow shank end, and moving toward the wider end.4. Cut along the bone to release the slices and serve. Cut only as much as you need, and then return the ham to the refrigerator until you want more.