Baked Country Ham | James Beard Foundation
This deliciously simple dish comes from Beard’s 1974 book, Beard on Food.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Ingredients
- One 2 to 3-pound country ham
- 1 to 1 1/2 quarts liquid (see note)
- Brown sugar as needed
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