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Baked Virginia Ham Recipe

Baked Virginia Ham

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Average Rating:

Total Reviews: 35

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  • on March 31, 2013

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    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.

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  • on April 12, 2012

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    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.

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  • on April 08, 2012

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    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!

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  • on August 28, 2011

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    Served this at a cocktail party,big hit... friends raved over the glaze.

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  • on May 26, 2011

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    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

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  • on January 01, 2011

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    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.

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  • on December 17, 2010

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    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.

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  • on December 12, 2010

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    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!

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  • on November 26, 2010

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    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.

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  • on January 02, 2010

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    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.

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