Bob wrote:

> I want to make the Good Eats version of "City Ham" for Christmas. Only
> thing is, I seem to be having difficulty finding hams that haven't been
> injected with water. I'm looking for a label that says, "Ham in natural
> juices," but so far I'm coming up empty. To make it even more difficult, I'd
> prefer a picnic ham because I'm only going to be serving four people.
>
> Where do you all look for good-quality hams?

My friend, let me give you some advice that you'll thank me for,
and I promise you won't have to wander too much from Alton's method.

Don't get a city ham, get a fresh ham and brine it yourself. It makes
such a big difference, and you can go to a real butcher of good repute
and buy real meat that doesn't have an ingredient list.

I'm familiar with Alton's recipe. You only need a few modifications. He
has it initially coming out of the oven (first cook) at 140 F. Change
that to 150 F. He then glazes and finishes at 150 F. Change that to
165 F.

Other than that, you can do everything else from his recipe the same way.
His grandma's) glaze recipe is actually pretty cool.

--
Reg email: RegForte (at) (that free MS email service) (dot) com