This magnificent roast, featured in “The Wonders of Ham” (SAVEUR, December 2009), is simmered in beer before it’s baked—a practice favored by cooks in Savannah, Georgia. As with any country ham, this preparation calls for soaking the ham (in this case, in both water and brewed black tea) before cooking it, to remove excess salt.
Red-eye gravy, a classic Southern preparation, is a thin sauce made from the drippings of fried country ham and brewed coffee.
A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze.
This casserole makes a lovely addition to a brunch menu.
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
Redeye gravy is a simple but essential component of the full-on Southern ham breakfast.
This simple recipe makes a tasty ham.