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.
A great recipe using leftover ham and biscuits from the holidays.
A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze.
This simple recipe makes a tasty ham.