Baked Virginia Ham

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Yield:
35 servings for dinner, 50 for cocktails
Level:
Easy

Ingredients
  • 1 (14 to 16-pound) fully cooked, spiral-cut smoked ham, on the bone
  • 6 garlic cloves
  • 8 1/2 ounces mango chutney
  • 1/2 cup Dijon mustard
  • 1 cup light brown sugar, packed
  • 1 orange, zested
  • 1/4 cup freshly squeezed orange juice
Directions

Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.

Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.


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    I rarely do not like an Ina recipe. There was way too much orange for my taste. I love chutney and what confounds me is that I am sure I made this before and loved it. Perhaps glazed a smoked ham as opposed to a honey ham? Way too much orange.
    This ham is super easy and a winner! Buy Kirkland brand ham from Costco and the mango chutney from Trader Joe's.
    the best there is!!! a family christmas tradition for many years now 
    This ham is delicious and will make it again and again. I also pour the glaze between the slices which enhances it. Absolutely wonderful for a party or get-together. I love all of Ina's recipes and think she is a wonderful chef. I have 2 of her cookbooks and love them!
    Wonderful!! I've used this recipe a couple of times now & it always meets with rave reviews. Its so easy and flavorful. The major grey chutney & the orange zest bring the whole thing together. I applied only half the glaze initially and then slathered on the balance half way thru the cooking time. My dear husband, who is not generally a ham eater, went on & on about how good the glaze was!! a definite keeper! 
    We had this for Easter dinner and got raves. It is super easy and by far the tastiest ham I've ever had. The glaze is sweet, but the garlic and mustard give it so much depth. Perfect recipe.
    I made this for Easter and it was very good. The glaze is delicious, but as other reviewers point out, it makes FAR more than you need for the ham. Per the advice of others, I passed some at table as a sauce, then froze some to use later with salmon (seems like that would be good. I made the glaze a day in advance.
    Made this for Easter lunch and it was fantastic! I don't really like ham very much, but wanted a more traditional meal. I found this recipe and made it exactly as written, spiral cut ham and all. The glaze is SO good. We did baste the ham midway through the cooking time with some reserved glaze. I drizzled the glaze between the slices as well. It cooked up nice and moist. We served it with asparagus with an orange pistachio sauce and au gratin potatoes. Ended the meal with Ina's lemon bars. Delish!
    Served this at a cocktail party,big hit... friends raved over the glaze.
    I don't care what you call it...my daughter declared it the best ham she has ever had! Very tasty glaze. Used the Ginger Mango chutney from Trader Joes that someone else mentioned and it was very good. Had a ready-to-cook ham in the freezer that I thawed out, cooked for 1.5 hrs, then put the glaze on for the last hour. Yum Yum
    Don't get caught up with these jerks debating what an authentic Virginia Ham is or isn't. This glaze is DELICIOUS! It smelled a little suspect after blending it, but it baked up and tasted great. Took this to a NYE party and everyone loved it. Everyone liked the unusual flavor of the chutney. Definitely a keeper.
    This ham is prepared every year for our family holiday. My family doesn't like spiral-cut ham. We prefer to buy a whole or butt portion, bone-in ham (we have a butcher in the family and it is always a hit. With the whole ham, you have more control over the thickness of slices and the bone and left overs can be used to make beans and/or soup.
     If you use a whole ham, double the glaze receipe and baste the ham a few times during cooking. Bake until the ham is heated through -usually about 1 1/2 hours.
    In response to Chef #1363633...I'm guessing you are not from Virginia. I am from Virginia and have lived here my entire life. What you are referring to is a "Country Ham" not a "Virginia Ham." The wording "Virginia Ham" refers to any ham from Virginia...usually Smithfield brand. So, no this does not make this recipe incorrect. In fact, I have NEVER seen a "Country Ham" spiral sliced. As you said they are salted and cured...sold whole or already sliced in vacuum packs, but never sold spiral sliced. So, don't be confused by Chef's review. Take it from a native Virginian. And, by the way, this recipe is excellent!
    Can't rate a recipe that uses incorrect or confusing terminology very highly. Virginia ham is a salted and often smoked ham that is very salty and dry. It is NOT a spiral pre-cooked ham. If you used a Virginia ham to make this recipe it would not be cooked and would be like very salty jerky. You have to soak Virgina ham overnight in water, then simmer (or bake in a bath of water) slowly for several hours. Then you could use this recipe to 'glaze' it.
    Perfect. Would make over and over again. This one is a keeper.
     Bought an inexpensive spiral ham - made this glaze and it turned out way beyond my expectations. My daughter who doesn't even like ham just kept eating it.
     Not a morsel was left.
    I love ham with all my heart, and I have tried lots and lots of different kinds. This is my favorite recipe of all time. My boyfriend isn't a huge fan of pork and he loves it too. There's just something about the zesty sweetness and deep flavors that just make this incredible.
    This recipe was a treasure to find. I enjoyed the depth of flavor this glaze has. It's easy to put together and could easily be used for other meats. I forgot to buy oranges so I substituted the juice and zest with 2 scoops of frozen orange juice concentrate. I also added some honey. I used a Mango Ginger Chutney from Trader Joe's (excellent). I left the glaze "chunky" sInce I don't own a food processor and basted the ham half at the 30 minute mark. I've found that spiral hams I've heated before came out very dry. But by only heating it for 1 hour, it stayed very moist. I used the left over ham bone to make a ham and lentil soup. I hope you try this recipe, you won't be diappointed.
    I made this for my family for Christmas Eve dinner and we are still eating the left overs! I do not have a good food processor, so I used a stick blender instead and after reading some of the other reviews decided to leave out the orange zest and just go with the juice. Most of the glaze did go to the bottom of the roasting pan, but I just poured it into a pretty bowl and we added some extra to our plates for a little more flavor! Even the glaze heats up well with the left overs! I will be making this again! Thanks Ina!
    I had a large party this year and used this receipe again, I have made this glaze over and over, I not only put on top, I STUFF the glaze inbetween the spiral ham slices, everyone just loves this glaze, it is my favorite and sooooo easy and fast, I had several people ask for this receipe and I gladly shared it, so simple and delicious! I
    I've made this for my annual Christmas party off and on for years and served it last night to RAVE reviews! I'd planned to serve this as sort of a second phase of the evening for late arrivals so I made the glaze ahead of time and put the ham in the oven at the party's midpoint (smelled great as it cooked and I got to dramatically serve it to my hungry guests who were eying the scarcity of food on the buffet table!. The glaze was ridiculously simple and I had some homemade tomato rhubarb chutney that I'd made myself this past summer and substituted for the mango chutney. As the party this year grew so big, this was an excellent choice to feed a crowd, so I've a feeling I'll be making it again next year. And split pea soup is definitely on the menu to use with that ham bone!
    Made this ham for the boyfriend as I would be away over Thanksgiving. Took other reviewers' advice and omitted the zest, and it was perfect. Do agree that there is way more glaze than you need, but I just froze half for next time. It was tender and the glaze was SO delicious. Still moist over a week later!
    I made this yesterday and it was outstanding. Only had apricot preserves on hand, so used that as a substitute. Didn't use the zest. The glaze was fabulous. Passed the extra and people put it directly on their slices. It was all gone. Everyone loved the garlic as well.
    I've made this recipe many times & it is always a hit. I tried one of the Shellburne Farms hams Ina recommends in her cookbook & it was wonderful.
    I have made this recipe several times and love it. I also do not always use the food processor, it still comes out great. Another reviewer commented it made too much sauce, I agree so I freeze half and I have it for next time. This is the only ham my daughter will eat.
    We liked it just the way it is written. We did line our roasting pan with foil and placed our 1/2 ham "face side down."
    I made a completely "Barefoot" Easter: Mushroom Las, Potato and Fennel Gratin, Ham with Mango Chutney glaze, and Lemon Bars. EVERYTHING was perfect and super easy! Thanks BC...you are the best!
    I used the recipe on two bone in butt portions of ham that had been scored and baked about half way before adding the sauce. I didn't have enough garlic, so I left it out, and didn't put the mixture in the food processor. In addition, I was in a hurry and didn't add the orange zest, but added about 2 tablespoons of orange marmalade instead. This does make a large amount of glaze, as noted by another post, and when I make this again I will reserve some for a condiment at the table. "The crust" was my family's favorite part of the ham.
    I don't eat ham so I tried it with chicken. It was good but not great.
    Wasn't what I thought it would be...it was OK, but not GREAT.
    Definitley won't do this one again. The recipe makes so much (about a cup) you can do about 15 hams so after spending all the money on the ingredients, most of it will be thrown down the sink. I suggest you halve the recipe at least!
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