GENUINE VIRGINIA BAKED HAM



GENUINE VIRGINIA BAKED HAM RECIPES 

Why This Ham Is Special

Traditional Virginia baked ham is cured, aged, and slowly baked with a sugar-based glaze. The result is a tender, richly flavored ham with a glossy, crackly exterior—perfect for holidays or Sunday dinners.

Ingredients

  • 1 fully cooked Virginia country ham (12–15 lb)

  • 2 cups light brown sugar

  • ½ cup granulated sugar

  • 1 tbsp dry mustard

  • 1 tsp ground cloves

  • ½ tsp ground cinnamon (optional, traditional in some regions)

  • Whole cloves (for studding)

  • Water (for soaking)

Step 1: Soak the Ham (Essential)

  1. Place the ham in a large container.

  2. Cover completely with cold water.

  3. Soak 12–24 hours, changing the water at least once.

    • This removes excess salt while keeping the ham’s signature flavor.

Step 2: Prepare for Baking

  1. Preheat oven to 325°F (165°C).

  2. Remove ham from water and pat dry.

  3. Trim excess skin and fat, leaving a thin layer.

  4. Score the fat in a diamond pattern.

  5. Insert whole cloves into the diamond intersections.

Step 3: Make the Traditional Sugar Coating

Mix:

  • Brown sugar

  • Granulated sugar

  • Dry mustard

  • Ground cloves

  • Cinnamon (if using)

Step 4: Bake the Ham

  1. Place ham on a rack in a roasting pan.

  2. Pack the sugar mixture thickly over the entire surface.

  3. Tent loosely with foil.

  4. Bake 15–18 minutes per pound, basting occasionally with pan drippings.

  5. Remove foil for the final 30 minutes to caramelize the crust.

Internal temperature:

  • Aim for 140°F (60°C) for reheating a fully cooked ham.

Step 5: Rest & Serve

  • Let rest 20–30 minutes before slicing.

  • Serve warm or at room temperature, thinly sliced.

Traditional Serving Ideas

  • Buttermilk biscuits or yeast rolls

  • Scalloped potatoes

  • Collard greens or green beans

  • Sweet potato soufflé

Authentic Virginia Tips

  • Never rush the soak—it’s key to balance.

  • No pineapple or honey in true old-school versions.

  • The crust should be firm and candy-like, not syrupy.

Storage & Leftovers

  • Keeps 7–10 days refrigerated

  • Excellent cold for sandwiches

  • Bones make incredible ham broth or bean soup


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. 
The baked ham recipe Virginia is ready to serve,...enjoy the ham ! 


GENUINE VIRGINIA BAKED HAM VIDEO :




No comments:
Labels:
Subscribe to: Comments (Atom)