The main difference between city ham and country ham is how they are cured. Country hams are dried and cured with salt and seasonings over several months. This slow process makes them saltier and gives them a strong, unique flavor. They tend to be dry and are best sliced very thin, like prosciutto. City hams are soaked in a salty water solution for a shorter time, which keeps them moist and tender. They are milder in flavor and can be sliced thicker. The curing method affects the taste, texture, and how each ham is served. Country ham has a salty, intense flavor and is good for appetizers or charcuterie boards. It is often used in small slices. City ham is more versatile, suitable for sandwiches, main dishes, or breakfast. It has a milder taste and is easier to slice in thicker pieces. When choosing between the two, consider the flavor you want and how you plan to serve the ham. Both types are popular and can be the main part of a meal. Proper preparation can make either type of ham more enjoyable for different occasions.
Applying a glaze to your ham during the final stages of cooking enhances its appearance and flavor, resulting in a caramelized, lightly crisp exterior. It is important to time the glazing appropriately; applying it too early, especially during prolonged cooking, can lead to burning and an undesirable burnt glaze.
Ingredients
- 1 city style (brined) ham, hock end
- ¼ cup brown mustard
- 2 cups dark brown sugar
- 1-ounce bourbon (poured into a spritz bottle)
- 2 cups of crushed ginger snap cookies
Directions
- Heat oven to 250°F.
- Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small parting knife score the ham from bottom to top, spiraling clockwise as you cut. Be careful to only cut through the skin and first few layers of fat. The aim is to create a diamond pattern all over the ham.
- Tent the ham with heavy duty foil, cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130°F.
- Remove ham from oven and remove the aluminum foil. Using tongs, pull away the diamonds of skin and any sheets of fat that come off with them.
- Heat oven to 350° F.
- Dab the ham dry with paper towels and then brush on a liberal coat of mustard, using a basting brush. Sprinkle on the 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 cookie crumbs as you can.
Insert the thermometer and cook until the interior temperature reaches 140°F. approximately one hour.
Let the ham rest outside of the oven for ½ hour before slicing.
Kitchen Moxy 