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.
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