20 Reviews of Alton Brown's City Ham

From: Steve_G

On Dec 25, 2005

As usual Alton Brown's creations are based on great science. This ham cooks to perfection. I make it with pineapple juice in lieu of the Burbon and, normally, skip the cookies. Thanks for taking the time to post this.

From: Carrie27

On Apr 6, 2005

I've made this ham ever since it first appeared on food network. I've been ordered to make it every Christmas and Easter. It is as amazing as the reviews say. A sugestion because I've ruined a few roasting pans..line your roaster with plenty of foil before placing your ham in to assemble and cook. The "candy" one of reviewers mentions sticks to your pan and is litterally impossible to remove. This ham is easy to make and the taste will blow you away. I'll never make any other kind of ham again.

From: ib_DomesticDiva

On Aug 24, 2007

This is the ONLY way I bake a ham. I add a layer of honey between the brown sugar and cookies and omit the bourbon. It seems to hold the cookies better with the honey than with the bourbon.

From: Rocco Gibralter

On Jun 28, 2008

This was my first attempt at cooking a ham. I love ham, but my partner does not care for it. It is an exercise in futility to bake a ham for one. But this past Easter, I volunteered to bring a "real ham" instead of the honey baked thingy that we usually have and noone really enjoys. It was a smashing success. Not one bit of leftovers. I remembered seeing this episode on Food Network. The name of the episode was called "Ham I Am". He is quite clever with the puns. He did the first half of show on Country ham, not my fave...too dry and too salty. Second half was "city ham" which is basically baked ham as most of us know it. I was so happy to find this recipe. But for anyone who has not made this, you can see the actual video on youtube from the following link http://youtube.com/watch?v=aLVBmMxl0X8 The city ham recipe starts at the 3:00 marker. If a picture is worth a thousand words, a cooking video is worth a million. Make it and wait for the copious praises you will receive.

From: Niki Zuidema

On Sep 12, 2004

Everyone loved this ham...It was a delicious meal and easy to make!

From: Queenofcamping

On Dec 25, 2006

I wish I could give this more stars...it was unbelievably good. I had a 12 pound full ham so I improvised. I used all the ingredients(except used Jack Daniels instead of bourbon since I had some) and just adjusted ingredients to cover the ham. It is the best ham anyone here had ever had and it was very easy. It was wonderful to actually be able to eat the coating instead of it being wasted on the fat. I will definately make many times.

From: flower7

On Mar 30, 2005

Mmmm this is soo good!! We had this as part of Easter dinner and the crusty browned bits on the bottom and outside are the best parts...Yum! Alton Brown rocks!! Thanks for posting Sharlene!

From: dukeswalker

On Mar 28, 2005

Yum! Outstanding flavor! I had a spiral cut ham - so it was VERY hard to get a good amount of the skin/fat off. Next time I'll be sure to get an uncut ham - This was so yummy - my hubby and I kept dipping our pcs. of ham in the "juice" left in the pan!!!

From: I Married Shrek

On Mar 19, 2005

We just finished eating this and it is absolute heaven. Perfection. I don't like ham cause it's salty, but this made it YUMMY! You can't tell what any single ingredient is so no one would EVER know it had ginger snaps! We had a couple problems: I didn't trim enough fat of the ham. The crust was wonderful, but it flavored the fat, not the meat. Actually first time I ever ate FAT off of anything though..mmmm not to sweet, not to tangy. Lesson learned, next time I'll trim the fat down to about 1/4 inch instead of just pulling off the skin. Not trimming enough fat caused most of the crust to slide down into the pan. At least I THINK that's why. Had 1/2 inch of "candy" at the bottom and not on the ham. Had to switch pans at the end cause the candy at the bottom was starting to burn a little. Although, it STILL had plenty of crust. Even with the thick layer of yummy fat. (*really,) DIDN'T have a "spritzer", (who WOULD?)for the bourbon, so I dribbled it all over the brown sugar, with the pastry brush this may have attributed to the slide. Next time I will let it sit a bit for the crust to harden before I put it back in No matter how you slice it, this is the best ham you'll ever eat! Tender, Flavorful, Not to sweet nor to tangy the seasonings married to create a perfectly balanced combination of yin and yang.

From: Amber of AZ

On Jan 10, 2005

This is an awesome ham recipe. Delicious and tender. A hundred times better than Country Glazed Ham Co.