Savannah Country Ham Simmered In Beer

• 1 (12 -15 lb) uncooked country ham (such as Smithfield or Edwards)
• 20 cups brewed chilled black tea
• 6 (12 ounce) bottles beer (lager or bock)
• 1/2 cup blackstrap molasses
• 1/2 cup packed dark brown sugar
• 1/4 cup Dijon mustard

1. 2 Days in Advance:.
2. 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.
3. 1 Day in Advance:.
4. Drain ham and return to stockpot. Add tea and enough water to cover. Soak for 24 hours.
5. 4 Hours Before Serving:.
6. 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.
7. Heat oven to 400u0b0F.
8. Drain ham, reserving 1/4 cup of the cooking liquid.
9. 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.

country ham, black tea, bottles, blackstrap molasses, brown sugar, mustard

Taken from www.food.com/recipe/savannah-country-ham-simmered-in-beer-411046 (may not work)