Sandra This crunchy, succulent Alton Brown Baked Ham is made with a signature gingersnap crust, brown sugar, and bourbon, and is ready in about 5 hours. The hero moment happens when the spicy glaze hardens into a candy-like shell that cracks perfectly under the knife. I love how this method transforms a standard supermarket ham into a restaurant-quality centerpiece without drying out the meat.
The Secret To Getting It Right
My first attempt at this “City Ham” failed because I didn’t dry the meat enough before glazing. If the surface is wet after peeling away the skin, that delicious mustard and cookie crust slides right off into the pan.
The lesson I learned is to take the time to pat the ham completely dry with paper towels after the initial slow roast. The mustard needs a tacky surface to grip onto, acting as the perfect edible glue for the brown sugar and gingersnaps.
Alton Brown Baked Ham Ingredients
- 1 (6-8 lb) city-style brined ham (shank or butt end, bone-in)
- 1/4 cup brown mustard (or Dijon)
- 2 cups dark brown sugar
- 2 cups crushed gingersnap cookies
- 1 oz bourbon (in a clean spray bottle)
How To Make Alton Brown Baked Ham
- Prep The Ham: Preheat your oven to 250°F. Remove the ham from its packaging, rinse well under cold water, and pat dry. Score the skin in a diamond pattern, insert a probe thermometer, and tent the roasting pan with heavy-duty foil.
- Slow Roast: Bake the ham at 250°F for 3 to 4 hours, or until the internal temperature reaches 130°F.
- Prep The Crust: While the ham roasts, crush the gingersnap cookies in a food processor until they resemble coarse sand.
- Apply The Glaze: Remove the ham and increase the oven to 350°F. Discard the foil and use tongs to carefully peel away the skin and excess fat sheets. Pat the meat very dry with paper towels, then brush on a thick, even layer of mustard.
- Build The Crust: Press the brown sugar onto the mustard layer, spritz lightly with bourbon to moisten, then pack the crushed gingersnaps over the sugar until coated.
- Crisp It Up: Return the ham to the oven uncovered. Bake for another hour until the internal temperature reaches 140°F and the crust is golden and set.
Recipe Tips
- Use a spray bottle: Alton’s trick of putting bourbon in a spritz bottle ensures the sugar gets moist enough to stick to the cookies without washing the crust away.
- Watch the salt: Avoid “country hams” for this recipe as they are dry-cured and far too salty; look for “city ham” or “brined ham” on the label.
- Rest is crucial: Let the ham rest for 15-20 minutes before carving to keep the juices inside and prevent the crust from shattering too much.
What To Serve With Baked Ham
This sweet and savory ham pairs perfectly with creamy scalloped potatoes to balance the spice of the gingersnaps. Bright, acidic sides like green beans with lemon or a sharp coleslaw also help cut through the richness of the meat and sugar crust.
How To Store
Store leftover ham slices in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the slices with a little wax paper between them for up to 2 months; save the bone for split pea soup.
FAQs
Can I use a spiral-cut ham?
Yes, but spiral hams dry out faster. If using one, keep it wrapped tightly in foil for the first stage and reduce the cooking time slightly since heat penetrates the slices quicker.
What if I don’t drink alcohol?
You can substitute the bourbon with apple juice or apple cider vinegar in the spray bottle. The acidity helps balance the sugar just like the whiskey does.
Why is my crust falling off?
This usually happens if the ham was too wet before applying the mustard or if the fat layer underneath wasn’t trimmed enough. Make sure to pat the meat bone-dry after the low-temp roasting phase.
Do I have to use gingersnaps?
The gingersnaps provide the signature spice and crunch for this specific recipe. Graham crackers can work in a pinch, but you will lose that peppery ginger kick that pairs so well with the pork.
Nutrition
- Calories: 450
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 85mg
- Sodium: 1200mg
- Total Carbohydrate: 35g
- Protein: 32g
Alton Brown Baked Ham Recipe
Description
The definitive “City Ham” recipe featuring a slow roast for moisture and a unique crunchy crust made of mustard, brown sugar, and gingersnaps misted with bourbon.
Ingredients
Instructions
- Preheat oven to 250°F.
- Rinse ham under cold water and pat dry.
- Score skin, insert thermometer, and tent roasting pan with heavy-duty foil.
- Roast for 3 to 4 hours until internal temp reaches 130°F.
- Remove ham and increase oven to 350°F.
- Peel away skin and excess fat; pat meat very dry.
- Brush thickly with mustard.
- Press brown sugar onto mustard, spritz with bourbon, then pack with cookie crumbs.
- Bake uncovered for 1 hour until crust is golden and internal temp is 140°F.
- Rest for 20 minutes before carving.
Notes
- Using a spray bottle to apply the bourbon is a brilliant scientific trick; it melts the sugar just enough to make it sticky without washing the crust off the side of the ham like pouring liquid would.
- It is crucial to use a “City Ham” (wet-cured/brined ham found in most supermarkets), NOT a “Country Ham” (dry-cured, salty), as the cooking methods are completely different.
- Removing the thick skin and fat layer after the initial slow roast ensures the crust adheres directly to the meat and renders the remaining fat perfectly.
