GENUINE VIRGINIA BAKED HAM

GENUINE VIRGINIA BAKED HAM RECIPE

Ingredients

• 1 fully cooked, bone-in Virginia ham (about 8–10 pounds)

• Whole cloves (optional, for studding)

Glaze

• 1 cup brown sugar (light or dark, depending on preference)

• ½ cup honey or maple syrup

• ¼ cup Dijon mustard (or yellow mustard for milder taste)

• ¼ cup apple cider or orange juice

• 2 tablespoons apple cider vinegar (optional, adds tang)

• ½ teaspoon ground cinnamon (optional)

• ¼ teaspoon ground cloves (optional)

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Instructions

1. Prepare the Ham

1. Preheat your oven to 325°F (163°C).

2. Remove any packaging and rinse the ham under cold water. Pat dry with paper towels.

3. Score the ham in a diamond pattern (about ½ inch deep) on the fat side. This allows the glaze to penetrate.

4. Optional: Stud the intersections of the diamond cuts with whole cloves for traditional flavor and presentation.

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2. Make the Glaze

1. In a small saucepan, combine brown sugar, honey, mustard, apple cider (or orange juice), and optional spices.

2. Heat over medium-low heat until sugar dissolves and the mixture is smooth. Set aside to cool slightly.

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3. Bake the Ham

1. Place the ham on a rack in a roasting pan, fat side up. Add ½ inch of water to the bottom of the pan to keep it moist.

2. Cover loosely with aluminum foil to prevent excessive browning.

3. Bake for 15–18 minutes per pound, until the internal temperature reaches 140°F (60°C) for pre-cooked ham.

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4. Glaze and Brown

1. During the last 30–45 minutes of baking, brush the glaze generously over the ham every 10–15 minutes.

2. Remove foil in the last 15 minutes to allow the glaze to caramelize and form a shiny, golden-brown crust.

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5. Rest and Serve

1. Remove the ham from the oven and let it rest for 15–20 minutes before slicing.

2. Serve with remaining glaze or pan juices.

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Tips for Maximum Flavor

• Basting: The key to authentic Virginia ham is repeated glazing to get a sticky, sweet, and slightly tangy exterior.

• Temperature: Avoid overheating; fully cooked hams are already safe, and high heat can dry them out.

• Flavor Boost: Add a splash of bourbon or dark rum to the glaze for a richer, deeper flavor.

• Leftovers: Virginia ham keeps well—store slices in the fridge and reheat gently with a little glaze or juices.

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This method produces a moist, flavorful, and beautifully caramelized ham that is perfect for holidays, Sunday dinners, or special occasions.

OTHER RECIPES

BAKED HAM RECIPE INGREDIENTS

• 1 small, rather lean ham
• 6 cloves
• 1/2 teaspoonful celery seed
• 2 tablespoonful sugar
• Boiling water
• 1 egg, beaten
• 10 peppercorns
• 1/2 teaspoonful ground cinnamon
• 1 quart sweet cider
• 2 tablespoonfuls breadcrumbs
• Celery leaves and curls for garnish
• Currant sauce

BAKED HAM RECIPE INSTRUCTIONS

Select a ham weighing about seven pounds. 

Wash the ham thoroughly, sprinkle with soda, rubbing it all over the surface, rinse in cold water, and place in a deep kettle, with the cloves, celery seed, cinnamon, peppercorns and cider. 

Cover with boiling water and simmer until perfectly tender, four or five hours.

Take from the kettle, remove the skin, and sprinkle the ham with sugar. 

Brush over with beaten egg, cover with ground breadcrumbs, stick in cloves at even intervals and brown in a 550 degrees fahrenheit oven.

Trim the meat from the bone end, and decorate the latter with celery leaves and curls. Serve with currant sauce. This recipe, of course, furnishes the meat for several meals.

VIDEO:

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