ALTON BROWN RECIPIES RECIPES

Steps:

• Dump the cereals, M&Ms, nuts & pretzels in a large bowl.
• Melt the white chocolate in the microwave or in a double boiler. Melt very slowly, stirring occasionally, being careful not to burn the chocolate.
• Dump melted chocolate over the rest of the ingredients and fold over and over until you have well-coated hunks and chunks.
• Spread the whole mess out on parchment paper and set in a cool place until it sets up, then break it into pieces.
• Store in zip-top bags or air-tight containers.

Steps:

• Heat oven to 250 degrees F.
• Remove ham from bag, rinse and drain thoroughly.
• Place ham, cut side down, in a roasting pan.
• Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut.
• (If you are using a paring knife, be careful to only cut through the skin and first few layers of fat).
• Rotate the ham after each cut so that the scores are no more than 2-inches across.
• Once you have made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise.
• The aim is to create a diamond pattern all over the ham.
• (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.
• Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them.
• Heat oven to 350 degrees F.
• Dab 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).
• Sprinkle on 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 crushed cookies as you can. NOTE: A small empty spray bottle from the drug store is perfect.
• Insert the thermometer (don't use the old hole) and return to the oven (uncovered).
• Cook until interior temperature reaches 140 degrees F, approximately 1 hour.
• Let the roast rest for 1/2 hour before carving.