Baked Virginia Ham: Date Added: 18 Nov 2009
Listed in: Pork

1 ea 12 to 15 pound country ham
Whole cloves
2 c Orange juice; divided
3/4 c (approx) firmly packed brown sugar
Fresh parsley sprigs (optional)
Wine Meat Sauce (optional)

Wine meat sauce:

18 oz Jar apple jelly
1/2 c Port wine
1/4 ts Onion juice
1/2 ts Ground ginger
Pinch of 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. Yield: 24 to 30 servings.

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. Yield: about 1-1/4 cups.

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