Georgia Country Ham
Submitted by bbennett
Slow-roasted Georgia country ham soaked overnight, rubbed with bourbon and brown sugar, baked low for 8 hours. Southern heritage cooking for special occasions.
YIELD
16 servingsPREP
15 minCOOK
8 hrsREADY
20 hrsY’all, this is the kind of ham that makes a Southern holiday table legendary, the kind your grandkids will remember decades later.
Country ham starts salty as the Atlantic, so you soak it overnight to mellow that brine, then give it a generous rub of brown sugar, bourbon, and water.
The magic happens in a low, slow 200-degree oven where it roasts for 8 glorious hours, turning tender, smoky, and caramelized.
This ain’t your everyday dinner; it’s celebration food, the centerpiece of Easter, Christmas, or any gathering worth its salt.
Southern Tips
- Change the soaking water 2-3 times to remove excess salt without losing that signature country ham funk
- Use real bourbon for depth, but sherry works beautifully too if that’s what you’ve got
- Plan ahead because this ham needs overnight soaking plus 8 hours in the oven
Ingredients
Directions
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 F for 8 hours.
Comments
