Alton Brown Baked Ham Recipe

Alton Brown Baked Ham Recipe is a classic American holiday main dish that uses a unique ginger snap crust. This method involves a city ham that gets coated in a spicy mustard and crushed cookie glaze to create a dark, crunchy exterior.

If you do nothing else, keep the ham covered tightly with foil for the first part of the cook. That’s the difference between a juicy dinner and a dry, salty brick of meat. The foil traps the steam and keeps the moisture inside the meat so it doesn’t escape before the glaze goes on.

The ginger snaps are doing more work than you’d think here. Most recipes just use brown sugar, but the crumbs create a thick shell that holds the bourbon and mustard against the meat. I’ve tried this with different types of cookies, but the sharp ginger flavor is what makes the whole thing work.

Alton Brown Baked Ham Recipe Ingredients

For the Ham

• 1 city ham, bone-in (about 10 to 12 pounds)
• 1/2 cup (125g) Dijon mustard
• 1 cup (200g) light brown sugar
• 1 1/2 cups (150g) ginger snap cookies, crushed into fine crumbs
• 1/4 cup (60ml) bourbon

How To Make Alton Brown Baked Ham Recipe

• 1. Prep the ham: Remove the ham from its packaging and rinse it under cold water. Pat the entire surface very dry with paper towels so the mustard has a better chance of sticking to the skin.
• 2. Score the fat: Use a sharp knife to cut shallow diamond shapes into the fat layer, being careful not to cut into the actual meat. Scoring helps the glaze seep down into the ham instead of just sliding off the surface.
• 3. Start the bake: Place the ham in a heavy roasting pan and wrap the whole thing tightly with heavy-duty aluminum foil. Slide it into a 165°C (325°F) oven for about two hours until the internal temperature reaches 55°C (130°F).
• 4. Make the paste: Stir the mustard and bourbon together in a small bowl until they’re fully combined. In a separate bowl, mix the crushed ginger snap crumbs and the brown sugar until no large lumps of sugar remain.
• 5. Apply the coating: Take the ham out of the oven and carefully remove the foil, watching out for the hot steam. Brush the mustard mixture over the warm ham, then pack the cookie crumb mixture onto the mustard in a thick layer.
• 6. Create the crust: Put the ham back into the oven without the foil and turn the heat up to 200°C (400°F). Bake it for another 15 to 20 minutes until the sugar bubbles and the cookie crumbs form a hard, dark shell.
• 7. Monitor the glaze: Watch the crust closely during these final minutes because the sugar can go from dark brown to burnt very quickly. If you see any spots getting too dark, turn the pan or tent that specific area with a bit of foil.
• 8. Let it rest: Move the ham to a cutting board and leave it alone for at least 30 minutes before you start carving. If you cut into it too soon, the juices will run out and the crust will crumble off the slices.

Don’t skip the resting time. The meat needs to relax so it stays tender, and the sugar crust needs time to firm up so it doesn’t slide off when the knife hits it.

Recipe Tips

• Use a city ham. This recipe is designed for a brined, pre-cooked city ham, not a dry-cured country ham. A country ham is far too salty for this specific ginger snap and bourbon method.
• Crush cookies finely. Put the ginger snaps in a food processor or a heavy zip-top bag and smash them until they look like coarse sand. Large chunks won’t stick to the mustard and will just fall into the bottom of the pan.
• Check the probe. Use a probe thermometer that stays in the meat while it cooks so you don’t have to keep opening the oven door. Every time you open the door, the temperature drops and the ham takes longer to heat through.
• Line the pan. Put a layer of parchment paper or foil in the bottom of your roasting pan before you start. The sugar and mustard that drip off will burn onto the metal and become almost impossible to scrub off later.
• Trim the skin. If your ham comes with a thick layer of tough skin, trim most of it away but leave about a quarter-inch of fat. The fat is what carries the flavor of the ginger and bourbon into the meat.
• Warm the bourbon. If your kitchen is cold, warm the bourbon slightly before mixing it with the mustard. This helps the mustard stay thin enough to brush on easily without clumpiness.

What To Serve With Baked Ham

Creamy mashed potatoes or a cheesy potato gratin go perfectly with the spicy crust. The starch helps balance out the salt from the pork and the sweetness of the ginger snaps.

Green beans with toasted almonds or a simple vinegar-based coleslaw add a nice crunch. Some soft dinner rolls are also a good idea for making small sandwiches with any leftover pieces.

How To Store Baked Ham

• Fridge: Wrap the leftover meat tightly in plastic wrap or foil and keep it in the fridge for up to five days. It’s best to leave the bone in the leftover chunk to keep the meat from drying out.
• Reheat: The best way to warm it up is in a low oven at 150°C (300°F) with a splash of water or cider in the pan. Cover it tightly with foil so it steams slightly and stays moist.
• Freeze: You can freeze sliced ham in freezer bags for up to two months. The crust might get a bit soft when it thaws, so it’s usually better to use frozen leftovers in soups or casseroles.

Alton Brown Baked Ham Recipe Nutrition Facts

Per serving (1 of 12):

• Calories: 480 kcal
• Protein: 38g
• Fat: 22g
• Carbohydrates: 28g
• Sugar: 22g
• Sodium: 1450mg

FAQs

What kind of ham works best for the Alton Brown Baked Ham Recipe?

You need a “ready-to-eat” city ham, which is usually sold in a plastic vacuum seal at the grocery store. These hams are already smoked and cooked, so you’re really just heating them up and adding flavor.

Can I use a spiral-cut ham for this?

No, a spiral-cut ham will dry out way too fast with this high-heat glazing method. The pre-sliced meat lets all the juice escape, leaving you with tough, stringy pork by the time the crust is done.

Why did my ginger snap crust fall off the Alton Brown Baked Ham Recipe?

The crust usually falls off if the ham wasn’t patted dry enough before the mustard went on. If there’s too much moisture on the surface, the mustard won’t grab the meat and the whole layer will slide off in the oven.

Can I make this without the bourbon?

Yes, you can swap the bourbon for apple juice or even a little bit of ginger ale. You just need a liquid to thin out the mustard so it spreads evenly over the fat.

Is the ginger snap flavor too strong?

No, the ginger mellows out a lot in the oven and tastes more like a warm spice than a sharp bite. It balances the salty ham better than a plain honey glaze ever could.

Would you like me to help you find a recipe for a leftover ham and bean soup?

Try More Recipes:

• Alton Brown Baked Rice Recipe
• Alton Brown Baked French Toast Recipe
• Alton Brown Baked Eggs Recipe