Holliday Ham

I did a quick look on the Internet for a baked ham recipe and found this .Can anyone give me a better recipe or add some depth to this one?
Thanks
Jack

COUNTRY HAM

1 country ham (like Smithfield)
1 quart cider vinegar
1 cup dark brown sugar
1 sliced, unpeeled orange
several red pepper pods
pinch of allspice
1 teaspoon whole cloves

Choose a true Virginia or Kentucky Style aged, dry smoked ham.

Scrub ham with a stiff brush to clean and remove any discolorations. Cover with cold water and soak for 24 hours. Discard the soaking water. Cover the ham again with water; add remaining ingredients. Cover container and heat to the boiling point, then reduce to lowest setting allowing the ham to steam until done.

Cook 15 minutes per pound or approximately 3 1/2 hours. Remove from heat and let the ham cool in the cooking water.

When the cooker to insulate and allow to stand for 24 hours.

Remove ham from water (being very careful... ham and water will still be hot), cut off skin and excess fat. You can also remove the bone at this point by slicing along the side of the ham nearest to the bone. Remove the 2 bones, and push the ham back into place.

Score the fat in a criss-cross fashion and baste with a mixture of pineapple juice mixed with brown sugar. Insert whole cloves and dot with candied cherries.

Bake in a 350 degree until the glaze begins to darken.

This old recipe is reputed to be the recipe used by Chefs who prepared the annual Derby breakfast for the Kentucky Governor.

This is Alton Browns City Ham.....haven't made it yet but it sure looked good and read right.

City Ham

1 city style (brined) ham, hock end*
1/4 cup brown mustard
2 cups dark brown sugar
1-ounce bourbon (poured into a spritz bottle)
2 cups crushed ginger snap cookies
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'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 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 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.
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 paint 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.
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.
*Cook's note: A city ham is basically any brined ham that's packed in a plastic bag, held in a refrigerated case and marked "ready to cook", "partially cooked" or "ready to serve". Better city hams are also labeled "ham in natural juices".

Alton Brown just did a replay about cooking whole hams. One was Country Ham and the other was City Ham. Both are on the Foodnetwork site. RJF

quote:

Originally posted by RichardFriese

Alton Brown just did a replay about cooking whole hams. One was Country Ham and the other was City Ham. Both are on the Foodnetwork site. RJF

I've got them on my DVR ... I'm looking forward to seeing them.