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.
- 1 (12–15-lb.) uncooked country ham, preferably Smithfield or Edwards
- 20 cups brewed chilled black tea
- 6 (12-oz.) bottles of beer, preferably lager or bock
- 1⁄2 cup blackstrap
- 1⁄2 cup packed dark brown sugar
- 1⁄4 cup Dijon mustard