Madeira ham is an elegant antebellum Southern ham recipe. This recipe, adapted from my book “Recipes From the American South” (Phaidon, 2025), is adapted for the modern kitchen. It reads like a pork roast, but it is worth the effort and a delicious alternative to country ham. Here we take notes from the culinary historian Nancy Carter Crump. I adapted her recipe years ago for my open-hearth demonstrations and to my tastes. When you serve this ham, slice it thin and pile it high for ham biscuits.
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