Baked Virginia Ham
ready in: over 5 hrs
recipe id: 45627
cook method: oven, stovetop
14 pounds country ham
2 cups orange juice, divided
3/4 cup firmly packed brown sugar
fresh parsley sprigs (optional)
WINE MEAT SAUCE
18 ounces jar apple jelly
1/2 cup port wine
1/4 teaspoon onion juice
1/2 teaspoon ground ginger
1 pinch black pepper
The Ham: Place ham in a very large container; cover with cold water, and soak overnight.
Remove ham from water, and drain. Scrub ham thoroughly with a stiff brush, and rinse well with cold water. Replace ham in container, and cover with fresh cold water. Bring to a boil; reduce heat and simmer, civered, 1 hour.
Drain off water. Cover ham with fresh cold water. Cover and simmer an additional 4 to 5 hours, allowing 25 minutes per pound. Turn ham occasionally during cooking time. Cool.
Carefully remove ham from water; remove skin. Place ham, fat side up, on a cutting board; score fat in a diamond design, and stud with whole cloves. Place ham, fat side up, in a shallow roasting pan. Combine 1 cup orange juice and sugar. Coat exposed portion of ham with orange juice mixture.
Bake, uncovered, at 325 degrees F for 30 minutes, basting frequently with remaining orange juice. Transfer to serving platter; garnish with parsley, and serve with Wine Meat Sauce, if desired, as a side dish.
Wine Meat Sauce directions: Combine all ingredients in a small saucepan; cook until thoroughly heated. Remove from heat; skim off foam with a metal spoon. Serve with sliced ham.
nutritionNutritional data has not been calculated yet.
Sign up for our newsletters that feature hand-picked recipes
more recipes like baked virginia ham
Baked Ham With Bourbon Glaze
Baked Ham With Marmalade Horseradish Glaze
Baked Ham with Pineapple
Baked Ham Slices With Pineapple Glaze
Baked Ham With Waldorf Sauce
Baked Ham With Raisin Sauce
Country Baked Ham
Maple Baked Ham
Orange Baked Ham