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Title: Baked Virginia Ham Sl
Categories: Entree Meat Southern Regional
Yield: 24 Servings
| 1 | 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.
President John Tyler, Virginia; connection is not given _Company's Coming!_ Southern Living/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett
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