Opinions re Alton Brown & Ham?

BlueSmoke

Last evening, Alton baked a ham after painting it with yellow mustard, patting on brown sugar, spraying it with bourbon and (finally) patting on pulverized ginger snaps.[p]Just curious as to what y'all think. Has anybody actually tried it?[p]Ken

BajaTom

BlueSmoke,
I actually did that very Ham for Easter Sunday. The only change I made was to substitute apple juice for the bourbon. It turned out very good according to guests. I would cook it at a higher temp for the first few hours next time. LOL with your version.

mad max beyond eggdome

ken,[p]i always slather my ham with dijon mustard and brown sugar. ..i usually take a full jar of mustard, and about half a box of brown sugar and mix them together, then spreading the 'goo' all over the ham before it goes in the egg. . .i think the bourbon and and ginger snaps would also be good additions. . .btw, on top of the mustard/brown sugar coating at the start, with one hour lift i apply the dr. chicken's glaze. .. .everybody loves it. ..

fishlessman

BajaTom,
did it make a crunchy crust with the cookies

BBQfan1

BlueSmoke,
I saw that one a while ago Ken and thought the ginger snap idea was a bit out there, but then again, our family has always poured ginger ale over a ham during cooking process. I also think if you wanted a more 'mature' approach to this same idea, try something like Vernor's (a Michigan/Canada thing?; it's barrel-aged ginger ale) or maybe ginger beer.
I think the mustard/brown sugar combo is a proven winner with ham and just taken to another level with the liquid ginger element a definite bonus addition. Bourbon? That's a personal thing, but I'd try the Vernor's or ginger beer idea before I'd personally think of going with a bourbon....
Qfan

Bobby-Q

BBQfan1,
It's actually pretty good stuff. The bourbon provides a very subtle but delicous touch. The ginger snaps don't provide a bite like Verner's would, they provide a sweet crispy coating similar to what you get when you take crystallized honey powder and sugar and melt them on a ham with a blow torch.

Unknown

[p]damn, that sounds good MMBE