Country Ham Recipes Alton Brown

Country Ham Alton Brown

WEBHeat oven to 400ºF. Place ham in a large, disposable turkey-roasting pan and add enough Dr. Pepper to come about halfway up the side of the …

Rating: 4.8/5(8)
1. Unwrap ham and scrub off any surface mold (if you were hanging in a sack for 6 months, you'd have mold too). Carefully remove the hock with a hand saw. If this idea makes you eye your first-aid kit, ask your butcher to do it, but make sure you keep the hock — it's the best friend collard greens ever had.
2. Place the ham in clean cooler and cover with water. (As long as it's not too dirty, you can use what southerners call the "hose pipe"). Stash the cooler in a cool, dry place. If it's summer, throw in some ice. If it's freezing out, keep the cooler inside. Change the water twice a day for two days turning the ham each time.
3. Heat oven to 400ºF.
4. Place ham in a large, disposable turkey-roasting pan and add enough Dr. Pepper to come about halfway up the side of the ham. Add pickle juice if you've got it, and tent completely with heavy-duty foil. Cook for 30 minutes, then reduce heat to 325ºF and cook another 1 1/2 hours.

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Alton Brown’s City Ham (Gingersnap Crust) Recipe …

WEBJan 16, 2011 · Heat oven to 250 degrees F. Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. …

Rating: 5/5(4)
1. Heat oven to 250 degrees F.
2. 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 counterclockwise. The aim is to create a diamond pattern all over the ham. (Don’t worry too much about precision here.)
3. 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.
4. Remove and use tongs to pull away from the diamonds of skin and any sheets of fat that come off with them.

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