10 pounds country ham -- Georgia (10 to 12) 1 cup brown sugar 1 cup bourbon or sherry 1 cup water Have the hock cut off ham so that it will fit into a roaster. Soak ham overnight in cold water and scrub the ham with a stiff brush. Change water a couple times to get rid of the excess salt. Mix sugar, bourbon and water; press into the fat of ham. Cover tightly with foil in roaster and bake at 200 degrees for 8 hours. Source: Savannah Style, Southern Living Hall of Fame, A Cookbook by The Junior League of Savannah, Inc.
How To make Georgia Country Ham's Videos
Burgers' Smokehouse - How We Make Our Country Ham
Our family has been making country hams since the 1800s but sold our first country hams in 1927. Over the last 90 years, we've continued to use a simple cure mixture and a large amount of patience to make sure every country ham we make has that bold and unique flavor our family and customers love. To learn more or order visit smokehouse.com
The Most Flavorful, Juiciest Bone-In Ham | BBQ Pitmasters
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Cured and Smoked Country Ham
Learn the lost art of how to cure and cook raw ham in 7 to 10 days from an old school Pitmaster using basic simple ingredients. Don't miss out on one of the true last dying arts of food preservation.
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I'm NEVER Making Ham Any Other Way AGAIN
This home-cured and smoked ham recipe is wet brined and then smoked and glazed to perfection for an incredible meal to serve to friends and family. You will be blown away by the flavors of this homemade ham.
Cured ham is one of many methods to help preserve pork. I used a wet brine to cure the pork to enhance the flavor and give it that coveted pink ham look. When purchasing this, you must ask for a Fresh bone-in ham. This is sometimes known as a green ham. If you ask your butcher for a regular ham, they're going to take you to the section with already cured and smoked hams.
Smoked ham is ham that has been wet-cured and smoked until it reaches an internal temperature of 155°. Halfway through the process of smoking, the ham is typically basted with a glaze to help caramelize the outside pork to form a bark as well as help flavor it up.
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Ingredients for this recipe:
• 1 gallon water • ½ gallon apple cider • 1/4 cup molasses • 2 tablespoons pickling spice • 2 1/2 tbsp #1 curing salt • 2 cups packed light brown sugar • 1 ½ cups sea salt • 1 tablespoon whole cloves • 1 gallon ice • 12-15 pound fresh ham • 2 cups glaze
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