Savannah Country Ham Simmered in Beer

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READY IN: 52hrs
SERVES: 20-25
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 2 Days in Advance:.
  • Rinse ham and use a firm kitchen brush to scrub the meat's surface. Transfer ham to a 5-gallon stockpot and cover with cold water. Refrigerate ham in water for 24 hours, changing water every 8 hours.
  • 1 Day in Advance:.
  • Drain ham and return to stockpot. Add tea and enough water to cover. Soak for 24 hours.
  • 4 Hours Before Serving:.
  • Drain ham; return to stockpot. Add beer and enough water to cover; bring to a boil over high heat. Reduce heat to medium and simmer until a small knife inserted in the thickest part of the ham slides easily in and out, about 3 1/2 hours.
  • Heat oven to 400°F.
  • Drain ham, reserving 1/4 cup of the cooking liquid.
  • Trim skin and fat; transfer ham to a rack set inside a roasting pan. Whisk together reserved cooking liquid, molasses, brown sugar, and mustard to make a glaze; brush ham with some glaze. Bake ham, occasionally brushing with glaze, until glossy, 15-20 minutes. Let rest for 20 minutes before carving.
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