From Food TV's "Good Eats". Cook's note: A city ham is basically any brined ham that is 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". Posted in response to a request.
07Once you have made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise.
08The aim is to create a diamond pattern all over the ham.
09(Don't worry too much about precision here.) Tent the ham with heave 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.
10Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them.
11Heat oven to 350 degrees F.
12Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean point brush (clean--as in never-touched paint).
13Sprinkle on brown sugar, packing loosely as you go until the ham is coated.
14Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can. NOTE: A small empty spray bottle from the drug store is perfect.
15Insert the thermometer (don't use the old hole) and return to the oven (uncovered).
16Cook until interior temperature reaches 140 degrees F, approximately 1 hour.