Pork recipes |
Baked Virginia Ham |
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: 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. |