Alton Brown’s City Ham (Gingersnap Crust) - Recipe Diaries (2024)

FAQs

How to cook a ham Alton Brown? ›

City hams are produced using modern moist-curing methods. The cure is injected into the ham in a brine form. The process takes much less time compared to that of country ham. The result is a moist and tender ham that is characterized by its sweet flavor.

Serve with your favorite bread, lettuce, tomato, and a variety of toppings to let your guests customize their own sandwich. 2. On a platter—Country ham is delicious all on its own. Set some of our country ham out on a platter with a few types of cheeses and some crackers.

After you have prepared your country ham, place it skin-side down in vessel and cover with cool water. Bring water to 190°F (simmering, not boiling). Cook about 25 minutes per lb. or until 163°F internal temperature. Add water as needed to keep ham covered.

The difference between city and country ham comes down to how they're cured. Country hams are cured by dry-brining for several months, while city hams are wet brined for a much shorter amount of time and kept fresh thanks to the advent of refrigeration.

If necessary, soak the gammon (ham) in cold water to reduce saltiness, according to butcher or packet instructions (most do not need this anymore as curing methods have changed). Weigh to calculate the cooking time. Place in a large pan, cover with cold water and bring to the boil.

Cured hams are also high in sodium, which could be a concern for those needing to watch their sodium intake. Uncured ham is often seen as the healthier alternative because of the more natural process by which it is cured and the lesser amount of sodium and calories.

In the world of cured hams, Jamón Ibérico de bellota reigns supreme.

Whether the meat is smoked or cooked, the brine and the high cooking temperatures work together to kill bacteria and create a ham that is cooked and safe to eat. In short, if you purchase a ham that is labeled as cured, smoked, or baked this, it is likely "pre-cooked" and safe to eat.

An American country ham would be aged between 3 months to a year, an Italian prosciutto up to two years and some better Spansih hams are often aged three years (and sometimes more). It not as much of an industrial process as your normal supermaket ham which is pumped full of water and not really aged at all.

Why is my country ham tough? ›

Moisture is lost during the aging process. Lower moisture content increases muscle density and thus the ham is harder to carve.

Put ham in large roaster fat side up and again cover completely with water. place in oven on lowest shelf and bake for 2 hours. Turn ham to other side and cook another 2 hours. It takes 4 to 41/2 hours in all or 15 to 18 minutes per pound for a good tender ham.

Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.

BOILED COUNTRY HAM – whole or half ham

The country ham has lost a considerable amount of moisture--so we like to simmer--instead of bake. Have your meat department cut off approximately 3 inches of the hock to allow the ham to be easily covered with water in the cooking vessel.

The renowned Kentucky hams of the United States, for example, are cut exclusively from Hampshire hogs that have been fattened on beans, wild acorns, and clover until the last few weeks before the slaughter, when their diet is restricted to grain.

Place the ham on a rack in a large baking pan and add about 1/4- to 1/2 inch of water to the pan. If the ham is labeled "fully cooked" (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F.

Place the ham in a roasting pan and rub it with your choice of seasonings: A mixture of salt, pepper, garlic and herbs always works well. Cover with foil and cook in a 350 F oven for approximately 20 minutes per pound, or until the internal temperature reaches 160 F.

Bake the ham in the preheated oven, uncovered, for 2 1/2 to 3 hours or until a meat thermometer inserted into the thickest portion registers 140°F, basting every 30 minutes with 1/2 cup of the glaze. Be sure to keep an eye on the ham, and cover it loosely with foil if it starts getting too dark.

Method. Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary.