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Cookvise as you cut. (If you‘re using a paring knife, be careful to only cut through the skin and first 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 setâ€" ting. score the ham from bottom to top, spiraling clockwise as you cut. Heat oven to 250 degrees Fahrenheit. 1 city style (brined} ham, hock end 1/4 cup brown mustard 2 cups dark brown sugar 1â€"ounce Crown Royal {poured into a spritz bottle) 2 cups crushed ginger snap cookies I‘ve made this recipe for family, friends and cusâ€" tomers; everyone that has ever had it has said the same thing: This is the best ham I‘ve ever had. The ham recipe comes to us from Alton Brown. You may have seen his show, Good Eats, on the food channel. ith Laster right Wlmlnni the comer I thought T‘d offer two recipes this week. The first is ham, which became popular in North America soon after the first settlers arrive. > Meats make for a delicious Easter Specialty breads and sweet buns fresh from the Stone Crock Bakery, decorated whole salmon with PE mussels, sh omelettes made to order, scrambled eggs, French toast, Waffle Bar with carame| sauce, chocolate sauce, maple syrup & fruit compote, bacon and sausage, our signature salad bar, soups carved beef and ham. roast Ontario turkey or roasted chicken, mashed potato, gravy seasonal fresh vegetables, oven baked pasta assorted flans, pies, tortes and pastries from Stone Crock Bakery, juice and coffee * City ham Courtesy: Alton Brown Show: Good Eats Episode: Ham 1 Am Special prices for childreri 5â€"12 yrs Children 4 yrs and under FREE Reservations recommended for Brunch Restaurant & Cater@ Hop In For Easfer Brunch Prices do not $16.39 Adult Heat.oven to 350 degrees Fahrenheit. »â€" Dab dry with paper tow els, then brush on a liberal coat of mustard, using Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them. Tent the ham with heavyâ€" duty foil, insert a therâ€" mometer, and cook for three to four hours or until the internal temperature at the deepest part of the meat registers 130 â€" degrees Fahrenheit. The aim is to create a diamond pattern all over the ham. (Don‘t worry too much about precision here.) Once you‘ve made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. Rotate the ham after each cut so that the scores are no more than two inches across. few layers of fat) ude pst or gst Sunday April 16, 11 am ~ 3;n; 1396 King St: North This recipe isn‘t quite that old but does come to us from the Epicurious web www.epicurious.com/ he second recipe is for I lamb which, as a fesâ€" tive food, predates Christianity by about 1,000 years, back to the time of the 10 terrible plagues. EASTER WEEKEND HOURS Good Friday April 14: OPEN 11:00 am â€"8:30 pm Saturday April 15; 7:00 am â€"8:30 pm Sunday April 16: Brunch 11:00 am 3:00 pm Evening Buffet: 4:00 pmâ€" 8:30 pm Let the roast rest for 1/2 hour before carving. Insert the thermometer (don‘t use the old hole} and return to the oven (uncovâ€" ered). Cook until interior temperature reaches 140 degrees Fahrenheit, approxâ€" imately one hour. Spritz this layer lightly with Crown Royal, then loosely pack on as much of the crushed cookies as vyou can. Sprinkle on brown sugar, packing loosely as you go until the ham is coated. cither a basting brush or clean paint brush (clean in neverâ€"touched paint}. If you‘re not familiar with seccecsees ST. 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