Baked Virginia Ham Recipes

VIRGINIA BROWN SUGAR BAKED HAM

Steps:

• Heat oven to 325 degrees F. Line a shallow roasting pan with foil.
• Remove all packaging materials and place ham on its side, fat side up, on a rack in the prepared pan; cover loosely with aluminum foil.
• Heat approximately 15 to 20 minutes per pound until heated through. For instance, I roasted a 10-lb. ham for 2 ½ hours.
• While the ham is in the oven, prepare the glaze: In a small bowl, whisk together brown sugar, molasses, vinegar, and yellow mustard.
• Once heated through, remove ham from oven. Increase oven temperature to 400 degrees F. Uncover ham, brush or spoon glaze over surface. Return to oven, uncovered, and heat for 10 more minutes.
• Remove ham from oven and let stand, covered, for 10-15 minutes before slicing and serving.

BAKED GLAZED VIRGINIA HAM

Steps:

• Preheat the oven to 350 degrees F.
• Place the ham in a heavy roasting pan.
• Mince the garlic in a food processor fitted with the steel blade.
• Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth.
• Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.
• Serve hot or at room temperature.

VIRGINIA HAM WITH HONEY-MUSTARD GLAZE

Steps:

• Preheat oven to 325 degrees with a rack in lower third. Line a roasting pan with a rack. Wrap ham in parchment-lined foil. Transfer to pan, with thicker rind side facing up. Bake 2 1/2 hours. Meanwhile, in a medium bowl, stir together honey, Dijon, brown sugar, and cloves.
• Unwrap ham. When cool enough to handle, use a thin-bladed knife to peel rind from ham and trim fat all over to 1/2 inch. Score skin and fat with tip of knife in opposite directions, to create a 3/4-inch-wide diamond pattern.
• Return ham to oven and bake, uncovered, 30 minutes. Baste with some of honey-mustard mixture and continue to bake, basting every 30 minutes, until a thermometer inserted into thickest part of flesh near (but not touching) bone registers 145 degrees, about 2 hours more. (If necessary, add water to pan, 1/4 cup at a time, to prevent scorching, and tent with foilif ham begins to blacken.)
• Let ham stand at least 20 minutes before carving, or let cool completely and serve at room temperature. Thinly slice against the bone; serve.