Damn Good Ham

Motivation
This recipe is based on Alton Brown's City Ham recipe.  I've removed a few of the hoop-jumping BS steps.  I've been making it for years now and it has been a very reliable recipe.  After making it for one of my friends he declared that it was "damn good ham" and the name stuck.

I've taken to exclusively making this ham in a disposable aluminum pan because it makes clean up much easier.  If you decide to use a regular roasting pan the brown sugar and ginger snaps will glue themselves to the bottom of the pan and there will be much soaking and scrubbing in your future.  Just be careful not to poke a hole in the aluminum pan when your working with the ham.

This recipe is a project, so be sure get started about 6 hours before you want to eat.

Ingredients
Ham, hock end (bone in)
Brown Sugar
Brown Mustard
Ginger Snap Cookies
Heavy Duty Aluminum Foil
Disposable Aluminum Pan

Method
Heat oven to 250 degrees F.  Remove ham from bag, rinse, and place in aluminum pan.  Using a paring knife, and being careful not to puncture the bottom of the pan, score the skin on the outside of the ham.  Diagonal lines one way then the other work best.  You ideally want 1 inch diamonds of skin when you're done.   Tent ham in aluminum foil and place in oven.  Cook 3-4 hours.

While ham is cooking place ~2 cups of ginger snap cookies in a gallon zip lock bag and crush them with a rolling pin.  (Or you can invent some other methods of making ginger snap cookie crumbs.)

Take ham out of the oven and remove aluminum foil.  Raise the oven temperature to 350 degrees F.

Using a paring knife, and being careful not to puncture the bottom of the pan, remove the diamonds of skin you made earlier.  Smear entire ham with mustard.  I usually just squirt it on and them smear it around with the back of a spoon.  Then sprinkle brown sugar over ham while patting it lightly so it coats the ham.  Lastly sprinkle crushed ginger snap cookies over ham while patting them lightly to coat the ham.

Place coated ham back in the oven uncovered.  Cook for 1 hour then remove and let rest for 30 minutes before carving.